Easy And Comforting Ribollita Tuscan Bread Soup Recipes

TUSCAN BREAD SOUP - AUTHENTIC RIBOLLITA RECIPE

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.

RIBOLLITA (TUSCAN WINTER SOUP) RECIPE

Steps:

• Gather the ingredients.
• Boil the beans in water to cover by about 2 inches (4 centimeters), adding more boiling water if need be to keep them submerged, and lightly salting them when they're almost done.
• At this point, sauté the onion, carrot, celery, and parsley in the oil in a heavy-bottomed pot.
• When the onion has become translucent, about 5 to 8 minutes, add the tomato paste and the cooking liquid from the beans.
• Add the kale, beet greens or chard, and potatoes.
• Stir in the cooked beans and season to taste with salt, pepper, and a sprig of thyme.
• Simmer until the potatoes are tender and can be pierced easily with the tines of a fork, about 10 to 15 minutes.
• Remove the thyme and discard.
• Take a serving dish that can be heated and fill it with alternating layers of thinly sliced bread and soup, making sure the bread is damp-until the soup is used up.
• Serve and enjoy!

EASY AND COMFORTING RIBOLLITA (TUSCAN BREAD SOUP)

Steps:

• In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.
• Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.
• Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.
• Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)
• Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.
• Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it's used up.
• When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.
• Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.
• Store any leftovers in an airtight container in the 'fridge for up to a week.

RIBOLLITA (TUSCAN BREAD SOUP)

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.