Ribollita Tuscan Minestrone 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:

• 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.

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.

Steps:

• Place oil in 6 quart saucepan.
• Add beans, garlic, bay leaf, red pepper flakes, onion.
• Saute 5 minutes.
• Add water.
• Bring to boil.
• Simmer 1 hour.
• Add leek, carrots, celery, potatoes, green beans, tomato sauce, herb blend, and pepper.
• Cook 30 minutes.
• Add zucchini, beans, tomatoes.
• Cook 15 minutes.
• Add orzo and spinach.
• Cook 15 minutes.

Steps:

• Rinse and sort through the beans to remove any pebbles.
• Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
• Drain beans in a colander and reserve.
• Heat olive oil in a large heavy pot over med-high heat.
• When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
• Add in minced garlic and rosemary; saute 1 minute.
• Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
• Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
• Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
• Taste soup and season with salt, as needed.
• When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
• Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
• Garnish each serving with Parmesan cheese and a drizzle of olive oil.