TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE
When it's time for dinner, my Tuscan Bread soup will make an excellent addition to your dinner table. Your family will love the flavors of this traditional Italian soup.
Provided by Chef Dennis Littley
Categories Soup
Time 1h30m
Number Of Ingredients 17
Steps:
- in a 4 qt stockpot over medium-high heat add the olive oil, onion, carrot, celery, and potatoes. Cook the vegetables for 4-5 minutes.
- Add in the zucchini and garlic, continue to saute for 1-2 minutes.
- Add in the vegetable stock, crushed tomatoes and cannellini beans. Bring to a boil.
- Add in the chopped savoy cabbage, chard and farro. Bring back to a boil, then add in bread cubes. and reduce the heat to simmer.
- After the soup has cooked for about 45 minutes, add in romano cheese and reseason as needed with sea salt and black pepper.
Nutrition Facts : Calories 410 kcal, Carbohydrate 68 g, Protein 16 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 1590 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
HEARTY QUINOA AND WHITE BEAN SOUP
Soup doesn't have to be loaded with meat to be deeply satisfying. This one from Mary McCartney, devoted vegetarian, cookbook author and a daughter of Paul, is proof of that fact. Quinoa adds a lovely bit of texture, and beans - practically any variety will do - add heft and a wonderful creaminess as they break down in the broth. This recipe begs to be tampered with, so feel free to add more beans, vegetables, quinoa or fresh herbs. One reader even added a few cups of cooked pasta. It's almost impossible to mess up, so don't hold back.
Provided by Jeff Gordinier
Categories dinner, weekday, main course
Time 45m
Yield 6 servings (about 2 1/2 quarts)
Number Of Ingredients 13
Steps:
- Heat oil in a large, heavy-bottomed saucepan over medium heat. Add onions, carrots and celery, and sauté until barely tender, about 5 minutes. Add beans and garlic and stir for 2 minutes.
- Stir in tomatoes and their juices, and vegetable stock. Simmer for 20 minutes.
- Add quinoa, parsley, oregano or other herb, and bay leaf. Cover and simmer until quinoa is cooked, 12 to 15 minutes. Season with salt and pepper to taste. Remove bay leaf and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 1155 milligrams, Sugar 5 grams
NONNA'S BREAD SOUP
You can make great meals out of simple ingredients. Nothing better proves this concept than bread soup. The soup is a simple combination of water, egg and some leftover hard bread that most folks would throw away; the results are delicious.
Provided by Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a Large Dutch oven or a heavy-bottomed pot, heat oil over medium-low heat; fry the garlic until lightly golden--about 1 minute. Be careful not to let the garlic burn as this will cause a bitter taste. Add 4 cups of water, the bouillon, parsley, bread, tomatoes and mushrooms.
- Bring soup to a simmer and cook 5 minutes until the mushrooms are cooked through and the bread softens. While stirring the soup, pour the eggs into the hot soup to create ribbons of egg. (Alternatively, you can add unbeaten eggs to the soup whole and poach, about 3 minutes.)
- Season the soup to taste. Ladle into soup bowls and sprinkle with cheese.
RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
BREAD SOUP
Provided by Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil or butter in a large saucepan over medium-low heat. Cook the onions with the salt until they start to caramelize, 10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer. Stir in the garlic, oregano, thyme, and rosemary and cook just until aromatic, about 3 minutes longer.
- Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook, stirring frequently, until the bread has softened and the flavors are well blended, about 45 minutes. Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge. Serve hot.
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