Tuscan Style Ribollita Recipes

RIBOLLITA (TUSCAN BEAN SOUP)

Steps:

• Make the Lemon Garlic Rosemary Oil - place all ingredients in a small jar or bowl and let sit on the counter (or make the day before, refrigerating)
• In a large, heavy-bottom pot or dutch oven, heat oil over medium heat. Add onions and optional pancetta and saute 6-8 minutes.
• Lower heat to med-low and add the carrots, fennel (or celery) and garlic, salt, pepper and chili flakes, and cook another 7- 9 minutes until vegetables are tender.
• Add the tomatoes and lacinato kale, and a splash of white wine, and continue sauteing and stirring occasionally for 7-8 minutes.
• Add the stock and beans. Bring to soup to boil, turn heat down and simmer for 15 minutes.(You could add a Parmesan rind to the simmering soup for extra depth of flavor.)
• Stir in fresh Italian Parsley. Adjust salt if necessary.
• Serve in bowls with a drizzle of the flavorful lemon oil, grated Parmesan ( or Romano) and crusty bread.

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 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.

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!

TUSCAN CHICKEN WITH WHITE BEANS AND KALE

Steps:

• Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
• Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
• Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
• Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
• Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
• Drizzle the bread with olive oil and cut into 1/2-inch cubes.
• Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

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.

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-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.