Tuscan Ribolitta With Garlic Parmesan Croutons Recipes

TUSCAN RIBOLLITA

Steps:

• 1 In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
• 2 Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.
• 3 Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

GARLIC-PARMESAN CROUTONS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix butter, Parmesan cheese, oregano, thyme, garlic powder, and salt together in a large, flat-bottomed bowl; add bread cubes and turn with a spatula to coat. Spread coated bread cubes onto a baking sheet.
• Bake in preheated oven until golden brown, 15 to 20 minutes. Cool croutons completely before storing in an airtight container.

TUSCAN-STYLE RIBOLLITA

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.

GARLIC PARMESAN CROUTONS!

Steps:

• Adjust oven rack to the center postion in your oven and heat to 350*F.
• Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
• Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
• Allow the croutons to cool to room temperature before serving. Enjoy!
• Note:.
• This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

RIBOLLITA WITH ITALIAN SAUSAGE

Steps:

• Preheat oven to 350°. Toss bread and 3 tablespoons oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15-18 minutes. Let croutons cool.
• Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a large saucepan over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.
• Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20-25 minutes. Add kale, tomatoes, beans, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale offers no resistance when bitten and flavors have melded, about 1 hour.
• Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with Parmesan and drizzled with more oil.

TUSCAN RIBOLITTA WITH GARLIC PARMESAN CROUTONS

Steps:

• Preheat oven to 400 degree,.
• Finely chop 2 cloves of garlic and all of the veggies. Make sure to remove to stems from the kale before chopping.
• In a pot, over medium heat, add the oil, garlic, onion, carrrot, and celery. Add all the spices and cook slowly until soft for about 6mins.
• Add the can of diced tomatoes with juice and simmer for 5min. Drain and rinse the beans and add them to the pot with the 2 cups broth. Let it simmer for 10 minutes.
• Meanwhile make the croutons. cut the ciabatta in half lengthwise. Cut the last clove of garlic in half and rub it all over the ciabatta. Chop the garlic and sprinkle on top. Add the grated parmesan cheese. Bake in a 400 degree oven for 10 min or until slighty browned. Cut into thin strips.
• Add the kale to the soup and cook another 10 min until kale is wilted. Taste the soup and add more seasoning if needed.
• Serve in bowls with crouton strips.