Ribollita Italian Bean With Vegetable Soup Recipes

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.

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.

Steps:

• Start the day before by soaking the beans in plenty of water.
• Drain the beans, cook them in water until soft, about 1 1/2 hour.
• In the meantime, chop all the vegetables and saute the onions, carrots, celery and garlic in the oil.
• Gently fry for about 30 minutes.
• Add broth from the beans + water to make a total of 10 cups.
• Add tomatoes, jalapeno pepper and spinach.
• Add salt and cook on low fire for about 20 minutes.
• Put the beans in the soup and cook on low fire for 40 minutes.
• I does not matter if the soup cooks longer, in fact you can start in the morning and have the soup on the stove the whole day.