RIBOLLITA
Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.
Provided by Mark Bittman
Categories dinner, main course
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
- Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
- Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams
RIBOLLITA
Ribollita, also known as bread soup, is a hearty and flavorful Italian dish that uses up stale bread. If you'd like the bread to have more texture, toast it before stirring it into the soup. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 1h
Yield 8 cups.
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes. , Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.
Nutrition Facts : Calories 206 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 806mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 9g protein.
RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
RIBOLLITA
Broken strands of spaghetti are the starch in my family's version of ribollita, a thick Tuscan soup that is usually made with cubes of stale bread. We always had odds and ends of long pasta on the pantry shelves when I was a child and serving it this way made a hearty meal out of a little bit of pasta.
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a large, heavy pot over medium heat. Add the onion, carrot, pancetta, garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, stirring occasionally, about 7 minutes. Add the tomato paste and stir until dissolved. Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbes de Provence, broth, bay leaf, and the Parmesan rind. Bring the soup to a boil, then add the spaghetti, reduce the heat, and simmer for 10 minutes, or until the pasta is al dente.
- Discard the Parmesan rind and bay leaf, and ladle the soup into bowls. Sprinkle with Parmesan cheese and serve.
TUSCAN-STYLE RIBOLLITA
Save up stale bread and transform it into this thick, chunky, delicious stew, which is low in fat and calories, and showcases tomatoes, beans and cavolo nero.
Provided by Esther Clark
Categories Dinner, Supper
Time 40m
Number Of Ingredients 15
Steps:
- Heat the oil in a large saucepan or flameproof casserole over a medium heat and fry the onion, celery and carrot with a pinch of salt for 15 mins until soft. Add the garlic and chilli flakes, and cook for 1 min.
- Stir in the rosemary sprig, tomatoes, stock, beans and parmesan rind, if using, and bring to a simmer. Add the cavolo and cook, covered, for 10 mins. Stir through the bread and cook for several minutes more to warm through, then add the vinegar and season. Spoon into bowls, drizzle with a little more oil and sprinkle with the basil, if using, and the grated cheese.
Nutrition Facts : Calories 196 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
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4.7/5 (207)Estimated Reading Time 4 minsServings 4-6
- Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl.
- Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.
- Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.
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4.9/5 (87)Category SoupCuisine ItalianCalories 288 per serving
- Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.
- In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).
- Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.
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