Tuscan White Bean And Bread Soup Ribollita Recipes

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RIBOLLITA - TUSCAN WHITE BEAN SOUP



Ribollita - Tuscan White Bean Soup image

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

2 tablespoons extra-virgin olive oil
1 small onion, chopped
3 carrots, chopped
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
3 medium Roma or vine tomatoes, diced
½ teaspoon red pepper flakes
2 tablespoons white wine
1½ cups cooked cannellini beans, drained and rinsed
4 cups vegetable broth
3 large lacinato kale leaves, thinly sliced, coarse stems removed
4 thick slices stale ciabatta bread, cubed
balsamic vinegar, for drizzling
¼ cup shaved Parmesan cheese, optional
sea salt and freshly ground black pepper

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.

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)



Tuscan White Bean and Bread Soup (Ribollita) image

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

6 cups ciabatta, cut into 1-inch chunks
2 (15 ounce) cans cannellini beans, drained and rinsed
6 cups water
1/3 cup extra virgin olive oil, plus extra for serving
3 medium carrots, peeled and chopped fine
1 onion, minced
1 bunch kale, thick stems and leaves separated, stems chopped fine, and leaves sliced into 1-inch-thick strips (about 1 pound)
salt
6 medium garlic cloves, minced
1 (28 ounce) can diced tomatoes, drained
1 large russet potato, peeled and cut into 1/2-inch chunks
2 bay leaves
1 sprig fresh rosemary
ground black pepper
grated parmesan cheese, for serving

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

RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)



Ribollita (Vegetable, Bean and Stale Bread Soup) image

Provided by Rachael Ray : Food Network

Time 5h35m

Yield 6 servings

Number Of Ingredients 19

1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
8 cups chicken stock
3 to 4 cloves garlic, crushed
2 onions, 1/2 peeled, 1 1/2 chopped
Salt and freshly ground black pepper
5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
About 1/4 cup EVOO, plus some for drizzling at the table
2 carrots, chopped
2 small ribs celery with leafy tops, chopped
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 fresh bay leaf
Herb bundle of fresh parsley, sage, thyme and rosemary
1/2 cup dry white wine
1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups
A few grates of nutmeg
2 cups tomato puree or passata
Parmigiano-Reggiano rind, plus freshly grated to pass at table
1 small white or red onion, finely chopped

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.

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