Rustic Ribollita Tuscan White Bean Soup Recipes

RIBOLLITA - TUSCAN WHITE BEAN SOUP

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.

RUSTIC RIBOLLITA (TUSCAN WHITE BEAN SOUP)

Steps:

• Chop all the produce.
• Set a large 7-8 quart saucepot over medium heat. Add 2 tablespoons olive oil to the pot. Add in the onions, carrots, celery, and garlic. Generously season with salt and pepper. Sauté the veggies for 10 minutes, stirring regularly.
• Meanwhile, preheat the oven to 400 degrees F. Set out a rimmed baking sheet. Tear the bread (sliced or unsliced) into chunks and place on the baking sheet. Drizzle with 2 tablespoon olive oil and toss well. Then spread the bread chunks out in an even layer. Toast in the oven for 8-10 minutes, flipping once. Set aside.
• To the soup pot, add in the vegetable broth, tomatoes, cannellini beans, parmesan, anchovy paste, oregano, bay leaf, and crushed red pepper.
• Partially cover the pot and simmer for 25-30 minutes, stirring every 5 minutes. Turn the heat down to medium-low if needed. (If the soup base starts to thicken too much, feel free to add in 1-3 cups of water.)
• Add in the chopped kale and toasted bread pieces. Stir well and simmer another 5 minutes, until the bread disintegrates into the broth. The texture should be thick like a stew. Taste, then salt and pepper as needed. Serve warm.

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.

RIBOLLITA (TUSCAN WHITE BEAN SOUP)

Steps:

• Heat extra virgin olive oil over medium-high heat in a soup pot and add the onions, celery and carrots.
• Sprinkle in salt and pepper and cook, stirring regularly, until softened. Add the garlic, red chili flakes and cook for a minute, stirring regularly.
• Add in tomatoes and vegetable (or chicken) broth, along with herbs (thyme, basil, oregano and rosemary).
• Add in 2 cans of cannellini beans (you will mash up 1 can of beans later add it to thicken the soup), along with parmesan rind and simmer for 25-30 minutes.
• Stir in kale along with 1 can of mashed cannellini beans and let it simmer for 10 minutes. Taste and adjust the seasoning like salt. Remove parmesan rind if it has not dissolved completely, along with any big sprigs of fresh herbs.
• Arrange chunks of bread in the bottom of a bowl and ladle the soup all over. Add on a generous dousing of extra virgin olive oil, along with some more bread chunks and freshly grated parmesan cheese. Let the bread absorb the soup for few minutes before eating.