RIBOLLITA - TUSCAN WHITE BEAN SOUP
This easy Tuscan soup recipe is flexible. I love the combination listed below, but feel free to use whatever vegetables, greens, or herbs you have on hand! See the post above for suggestions.
Provided by Jeanine Donofrio
Categories Soup
Time 1h
Yield 2-3
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium heat. Add the onion and pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes. Stir in the carrots, rosemary, and garlic. Cook for about 4 more minutes, reducing the heat if necessary to avoid burning the garlic.
- Add the tomatoes, red pepper flakes, and another few pinches of salt and pepper. Cook, stirring often, for about 15 minutes or until the tomatoes are soft and juicy. Add the wine and let it cook off, about 1 minute.
- Stir in the beans, and then add the vegetable broth. Simmer until the carrots are tender, 30 to 35 minutes, stirring occasionally.
- Once the carrots are tender, stir in the kale, the cubed bread, and a drizzle of balsamic vinegar. Simmer for several more minutes until the kale is wilted.
- Season to taste and serve hot in large bowls. Shave fresh Parmesan cheese on top, if desired.
RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)
Provided by Rachael Ray : Food Network
Time 5h35m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
- Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
- Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
- To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
This hearty Tuscan stew is loaded with tender vegetables and beans and thickened with bread. You can even simmer it down, then cook it into a savory vegetable pancake.
Provided by Daniel Gritzer
Categories Entree Appetizers and Hors d'Oeuvres Mains Soups and Stews
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, leek, carrots, squash, turnip, and celery and cook, stirring, until slightly softened but not browned, about 5 minutes.
- Add enough water to slightly cover vegetables (about 6 cups; 1.5L) along with kale and bouquet garnis and bring to a simmer over medium-high heat. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
- Stir in beans and their cooking liquid (or 1 cup water if using canned beans). Add bread, stir well, and simmer until bread is very soft and breaking down, about 15 minutes. Add water, 1/2 cup at a time, if soup becomes too thick and dry.
- Season with salt and pepper. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of it into a small (8-inch) nonstick skillet with 1 tablespoon oil and cook over medium-high heat, stirring frequently, until it coalesces into a dense mass; it will eventually take the shape of a pancake. (If your flipping skills are good, you can flip it to serve it browned side up.) Slide it onto a plate. To serve at any consistency, drizzle with fresh olive oil and top with freshly ground black pepper and grated cheese (optional).
Nutrition Facts : Calories 237 kcal, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 10 g, Protein 8 g, SaturatedFat 1 g, Sodium 512 mg, Sugar 8 g, Fat 6 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)
Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.
Provided by cellogirl2
Categories Chard
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Adjust an oven rack to the middle position and heat the oven to 300 degrees.
- Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
- Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
- Heat oil in a large Dutch oven over medium heat until shimmering.
- Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and cook until softened, about 2 minutes.
- Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
- Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
- Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
- Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
- Season to taste with salt and pepper.
- Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
- Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.
Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4
TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)
Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 4h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the broth, if necessary.
- Then, pour the olive oil in a large pot.
- Add the celery, carrots, garlic, onion, and herbs.
- Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
- Add the tomatoes and cook 10 minutes.
- Stir in the beans, remaining vegetables, and salt and pepper to taste.
- Add the broth and water to just cover.
- Bring to a simmer.
- Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
- Let cool slightly.
- When ready to serve, pour about 4 cups of the soup into a blender or food processor.
- Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
- Choose a soup tureen or pot large enough to hold the bread and soup.
- Place a layer of bread slices on the bottom.
- Spoon on enough of the soup to cover the bread completely.
- Repeat layering until all the soup is used and the bread is soaked.
- Let stand at least 20 minutes; it should be very thick.
- Stir the soup to break up the bread.
- Drizzle with extra-virgin olive oil and sprinkle with the red onion.
- Serve warm or at room temperature.
Nutrition Facts : Calories 327.7, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 884, Carbohydrate 48.8, Fiber 11.1, Sugar 10, Protein 14
RIBOLLITA (TUSCAN BREAD SOUP)
Provided by Linda Richardson
Categories dinner, soups and stews, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
- Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
- Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
- Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
- Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 21 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 856 milligrams, Sugar 6 grams, TransFat 0 grams
More about "tuscan white bean and bread soup ribollita recipes"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
From themediterraneandish.com
4.9/5 (91)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.
TUSCAN BEAN SOUP (RIBOLLITA!) | FEASTING AT HOME
From feastingathome.com
A CLASSIC RIBOLLITA: TUSCAN BEAN SOUP RECIPE - 31 DAILY
From 31daily.com
RIBOLLITA TUSCAN WINTER BEAN SOUP - VITACLAY® CHEF
From vitaclaychef.com
RIBOLLITA (TUSCAN WINTER SOUP) RECIPE - THE SPRUCE EATS
From thespruceeats.com
RIBOLLITA (TUSCAN BREAD AND BEAN SOUP) | BEAN INSTITUTE
From beaninstitute.com
Estimated Reading Time 2 mins
VEGAN TUSCAN RIBOLLITA (WHITE BEAN SOUP) - FOODIES LIBRARY
From foodieslibrary.com
RIBOLLITA SOUP RECIPE - BEAN RECIPES
From beanrecipes.com
OUR FAVORITE TUSCAN RECIPES | ALLRECIPES
From allrecipes.com
ITALIAN BREAD SOUP (RIBOLLITA): RECIPE AND TUSCAN MEMORIES
From delishably.com
RIBOLLITA (TUSCAN WHITE BEAN SOUP) - GYPSYPLATE
From gypsyplate.com
TUSCAN SOUP WITH BREAD, BEANS AND GREENS (RIBOLLITA)
From 177milkstreet.com
COMMUNITY RECIPE: TUSCAN WHITE BEAN SOUP (RIBOLLITA)
From sortedfood.com
HOW TO MAKE: RIBOLLITA (TUSCAN WHITE BEAN SOUP)
From thelondoneconomic.com
TUSCAN RIBOLLITA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
RIBOLLITA SOUP RECIPE FOR A TUSCAN BEAN, KALE AND BREAD SOUP
From grantourismotravels.com
RIBOLITTA RECIPE - THE FAMOUS TUSCAN BREAD SOUP | NONNA BOX
From nonnabox.com
RIBOLLITA RECIPE: A CLASSIC TUSCAN BEAN SOUP
From everybodylovesitalian.com
RIBOLLITA SOUP (TUSCAN WHITE BEAN & KALE SOUP) - JANEARIELKATZ
From janearielkatz.com
TUSCAN WHITE BEAN AND KALE SOUP (RIBOLLITA) - SKINNY SPATULA
From skinnyspatula.com
TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE - CHEF DENNIS
From askchefdennis.com
RIBOLLITA SOUP RECIPE - TUSCAN WHITE BEAN SOUP RECIPE
From thefoodellers.com
AUTHENTIC TUSCAN RIBOLLITA- VEGETABLE BREAD SOUP
From cucinabyelena.com
"RIBOLLITA" TUSCAN BREAD AND VEGETABLE SOUP - COOKING MY DREAMS
From cookingmydreams.com
TUSCAN BEAN SOUP RECIPE | TUSCAN RIBOLLITA SOUP
From twosleevers.com
TUSCAN WHITE BEAN SOUP RECIPE (VEGAN) - JESSICA IN THE KITCHEN
From jessicainthekitchen.com
RIBOLLITA TUSCAN VEGETABLE BEAN SOUP - A FOODCENTRIC LIFE
From afoodcentriclife.com
RIBOLLITA (TUSCAN BREAD SOUP) - RECIPES
From appliance.recipes
RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP) | A SPICY …
From aspicyperspective.com
TUSCAN RIBOLLITA {VEGETABLE, BEAN AND BREAD SOUP}
From healthyseasonalrecipes.com
RIBOLLITA - EASY AND COMFORTING ITALIAN BREAD SOUP RECIPE
From yumsome.com
EASY RIBOLLITA SOUP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
WHAT IS BREAD SOUP? LEARN THE TRADITIONAL TUSCAN RIBOLLITA RECIPE
From tasteofhome.com
TUSCAN WHITE BEAN SOUP RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
RIBOLLITA, A TRADITIONAL TUSCAN BREAD SOUP - MAMABLIP
From mamablip.com
HOW MAKE TUSCAN RIBOLLITA SOUP | FINEDININGLOVERS.COM
From finedininglovers.com
TUSCAN BREAD SOUP: RIBOLLITA RECIPE - BABY BOOMSTER
From babyboomster.com
PLANT-BASED TUSCAN BREAD SOUP (SIMPLE & BUDGET FRIENDLY)
From silverhillsbakery.ca
TUSCAN WHITE BEAN SOUP MIX - SOUPNATION.NET
From soupnation.net
LA RIBOLLITA (VEGETARIAN TUSCAN BREAD SOUP) - MY THREE SEASONS
From mythreeseasons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love