Tuscan Soup Ribollita Con Verdure Rachael Ray Recipes

TUSCAN BEAN SOUP (RIBOLLITA)

Steps:

• Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
• Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

TUSCAN SOUP (RIBOLLITA CON VERDURE) RACHAEL RAY

Steps:

• Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
• Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
• Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
• Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.

RIBOLLITA CON VERDURE

Steps:

• Heat a soup pot over medium-high heat. Add oil and the the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.

RIBOLLITA

Steps:

• Put beans into a mixing bowl.
• Boil 6-8 cups water and add a liberal quantity of salt (about 1 tablespoon). Pour entirely over beans and rest, aside, for forty minutes or more.
• Heat olive oil and onion on low heat in a good soup pot.
• Prepare leek by pulling off dark green and chopping the pale. Wash leek well, it is okay to dry on paper, but not required.
• Add to the pot, increase the heat to medium or medium high, and stir until the bottom starts to brown. Add celery and carrots.
• Cook until there is a rather dark fond. Add the cabbage and the garlic.
• The cabbage is prepared by pulling off six or seven of the outer leaves, quartering, coring well, slicing each quarter into two, and slicing finely.
• Cook until the cabbage wilts, scraping up the darkened bits on the bottom of the soup pot.
• Add a little of the bean soaking water, or a little of the stock, to deglaze.
• Pour in all the beans with their liquid (there will not be too much salt), and the chicken broth.
• If, for some reason the soup is not covered, add more water. Add the sauce.
• Season with the herbs, and cook covered or uncovered at a gentle boil, for about an hour and a half, taste periodically, if the beans are done to your liking, add the remaining ingredients (I like to take the bay leaf out), and cook, stirring often, until the chard wilts, and the potatoes are tender. The beans will not overcook, do not worry.
• Taste and correct for salt and pepper, the soup will be very hot, it is a good idea to let it settle for 20 minutes, it will still be quite hot.
• In the meanwhile, preheat the broiler.
• Place the bread slices on a sheet and bake on each side until darkened.
• Remove, rub with peeled garlic if desired, drizzle with a few tablespoons oil. Put two, or three slices in each bowl and ladle soup over, enjoy.