RIBOLLITA (REBOILED ITALIAN CABBAGE SOUP)
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens, tomatoes, and potatoes with added slices of toasted bread. The soup should be refrigerated overnight. All you'll have to do the next day is reboil it. Allow time for soaking the beans.
Provided by JOSIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Carrot Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 20
Steps:
- Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
- Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
- Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
- Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 41.8 g, Cholesterol 14.4 mg, Fat 22.4 g, Fiber 3.6 g, Protein 14.8 g, SaturatedFat 4.3 g, Sodium 1602.5 mg, Sugar 4.8 g
RIBOLLITA
Provided by Ina Garten
Categories main-dish
Time P1DT1h50m
Yield 8 servings
Number Of Ingredients 17
Steps:
- In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
- Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
- Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
- Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
- Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.
RIBOLLITA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately.
More about "italian riboletta soup recipes"
RIBOLLITA RECIPE (TWO WAYS) | THE MEDITERRANEAN DISH
Web Nov 6, 2020 Make it stovetop or in your slow-cooker. And you'll love the rich Italian flavors, thanks to a couple of herbs and a little Parmesan …
From themediterraneandish.com
5/5 (128)Category SoupCuisine ItalianCalories 288 per serving
From themediterraneandish.com
5/5 (128)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.
CLASSIC RIBOLLITA RECIPE - GREAT ITALIAN CHEFS
Web Feb 28, 2019 1 hour 45 minutes This hearty ribollita recipe from Tuscany is a triumph of humble Italian cooking. Made of stale bread and a …
From greatitalianchefs.com
Category MainTotal Time 1 hr 45 minsEstimated Reading Time 2 mins
From greatitalianchefs.com
Category MainTotal Time 1 hr 45 minsEstimated Reading Time 2 mins
RIBOLLITA SOUP - EATINGWELL
Web Mar 9, 2020 Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Garnish …
From eatingwell.com
From eatingwell.com
RIBOLLITA SOUP RECIPE - FOOD & WINE
Web Feb 22, 2023 Directions. Heat olive oil in a large, heavy pot or Dutch oven over medium-low. When oil shimmers, add onion, carrot, and celery; stir to coat with oil. Stir in salt to help draw out liquid from ...
From foodandwine.com
From foodandwine.com
RIBOLLITA (TUSCAN WINTER SOUP) RECIPE - THE SPRUCE EATS
Web May 29, 2022 Ingredients 1 pound (500 grams) dried white beans, cannellini or Navy beans, washed and soaked for 3 hours 1 small onion, peeled and chopped 1 small carrot, peeled and chopped 1 (6-inch) stalk …
From thespruceeats.com
From thespruceeats.com
RIBOLLITA (ITALIAN VEGETABLE AND BREAD SOUP) | AN EASY …
Web Sep 27, 2019 Ribollita (Italian Vegetable and Bread Soup) 8 Comments Ribollita is a hearty and healthy Tuscan soup made by adding bread to vegetable soup. It’s an irresistibly delicious recipe that has been around …
From thekittchen.com
From thekittchen.com
RIBOLLITA | THE AUTHENTIC TUSCAN SOUP RECIPE
Web Jan 27, 2023 Ribollita is the name of the famous Tuscan soup, a traditional Italian recipe from the cities of Florence, Arezzo and Pisa. “Ribollita” means “reboiled”, that is, you cook it once, then let it rest for a …
From recipesfromitaly.com
From recipesfromitaly.com
RIBOLLITA RECIPE - TUSCAN VEGETABLE SOUP | EATALY
Web 1 Place the olive oil, leeks, and garlic in a large pot over low heat. Cook, stirring frequently, until the leeks and garlic are soft but not browned, about 5 minutes. Add the carrots and …
From eataly.com
From eataly.com
ITALIAN WEDDING SOUP - WSJ RECIPES - THE WALL STREET JOURNAL
Web Directions. Make the meatballs: Preheat oven to 350 degrees. Drizzle a baking sheet with olive oil and set aside. In a large bowl, combine beef, pork, veal, eggs, breadcrumbs, …
From wsj.com
From wsj.com
TUSCAN RIBOLLITA RECIPE - LA CUCINA ITALIANA
Web Sep 23, 2021 Blend half of it with 1 ladle of cooking water and set aside the rest of the water. Clean the black cabbage, removing the fibrous central part. Wash the other …
From lacucinaitaliana.com
From lacucinaitaliana.com
RIBOLLITA SOUP RECIPE - BEAN RECIPES
Web Mar 21, 2022 Cook until the onion is translucent, stirring occasionally (about 8-10 minutes). Add the minced garlic and sliced zucchini, and cook for 30 seconds. Add the vegetable …
From beanrecipes.com
From beanrecipes.com
RIBOLLITA (ITALIAN BREAD SOUP) RECIPE | MYRECIPES
Web ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ teaspoon crushed red pepper ½ cup (2 ounces) shaved or grated Parmigiano-Reggiano cheese Directions Nutrition Facts Per …
From myrecipes.com
From myrecipes.com
THIS VEGGIE-PACKED ITALIAN SOUP IS SO SATISFYING | KITCHN
Web Feb 3, 2020 Add the kale and sauté for a minute so it just starts to wilt. Add the cannellini beans, 6 cups low-sodium vegetable or chicken broth, and 1 (15-ounce) can tomato …
From thekitchn.com
From thekitchn.com
RIBOLLITA (TUSCAN SOUP) - ITALIAN RECIPES BY GIALLOZAFFERANO
Web Fiber g 15 Sodium mg 725 Dried cannellini beans 2.8 cups (350 g) Extra virgin olive oil 1 ½ tbsp (20 g) Garlic 1 clove Rosemary 1 sprig Water 8 ½ cups (2 l) Fine salt to taste Black …
From giallozafferano.com
From giallozafferano.com
PADMA LAKSHMI'S RIBOLLITA (ITALIAN VEGETABLE SOUP) RECIPE
Web Mar 12, 2020 Preparation. 1. In a large soup pot, heat 1/2 cup of the olive oil on medium. Add the onions, garlic, red pepper flakes and half of the carrots, celery and fennel. Cook …
From today.com
From today.com
ITALIAN RIBOLLITA SOUP - ERREN'S KITCHEN
Web Jan 31, 2014 Total Time: 45 minutes Serves: 5 Author: Erren Hart Published: 1/31/2014 Last Updated: 7/29/2020 This post may contain affiliate links. Read our disclosure policy. …
From errenskitchen.com
From errenskitchen.com
PASTA E FAGIOLI: THIS ITALIAN BEAN SOUP IS A PANTRY-DINNER WINNER
Web Jun 1, 2023 June 1, 2023 3:00 pm ET. Listen. (2 min) A WHOLE NEW BOWL GAME Fortifying store-bought broth with wine, herbs and Parmesan rind is a shortcut to slow …
From wsj.com
From wsj.com
HOW TO MAKE THE PERFECT RIBOLLITA – RECIPE | FOOD | THE GUARDIAN
Web Oct 12, 2022 Prep 20 min Cook 2 hr, plus optional soaking Serves 4-6 200g dried cannellini beans (or other beans), or 400g cooked tinned beans (net weight) 2 garlic …
From theguardian.com
From theguardian.com
RIBOLLITA - TWO PEAS & THEIR POD | RIBOLLITA SOUP RECIPE, RECIPES, …
Web Jan 14, 2020 - A healthy, rustic and delicious soup packed with Italian flavors! Ribollita is thickened with crusty bread and filled with veggies and herbs.
From pinterest.com
From pinterest.com
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD, AND VEGETABLE STEW) RECIPE
Web Mar 30, 2023 Daniel Gritzer Updated Mar. 30, 2023 0 Serious Eats / Vicky Wasik In This Recipe Making Ribollita, Step by Step From Soup to Porridge to Pancake Why This …
From seriouseats.com
From seriouseats.com
28 BEST GROUND BEEF RECIPES
Web May 30, 2023 MattOlay V-H. Stretch ground beef into a few more servings with black beans so you can spend your weekly grocery budget wisely. This recipe only requires …
From allrecipes.com
From allrecipes.com
TUSCAN BEAN SOUP (RIBOLLITA!) | FEASTING AT HOME
Web Oct 23, 2015 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 …
From feastingathome.com
From feastingathome.com
You'll also love
Related Search