Ribollita Recipes

Steps:

• In a Dutch oven, heat olive oil over medium heat. Add carrots, onion and celery; cook until crisp-tender, 5-7 minutes. Stir in garlic; cook 1 minute longer. Add next 7 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes. , Stir in bread; cook and stir until bread is softened. Serve with Parmesan cheese.

Steps:

• Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
• Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
• Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
• Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Steps:

• Rinse and drain the soaked cannellini beans and set aside.
• In a large pot, heat the olive oil and saute the carrots, celery and onions (the soffrito) until well-cooked but not browned, 8 to 10 minutes. Add the potatoes, cavolo nero and cabbage and saute with the soffrito until the cabbage is wilted, a few minutes. Add the tomatoes, breaking them up with a spoon, and then add the beans. Add enough hot water to cover the ingredients in the pot, and bring to a boil. Reduce the heat and simmer over low heat for 1 1/2 hours. Add the sliced bread to the pot along with 2 more cups of hot water. Continue cooking for another 30 minutes.
• Add salt and pepper to taste. Serve with a drizzle of extra-virgin olive oil for garnish.
• If reheating the next day: Reheat the soup slowly so as not to scorch the bottom of the pot. The soup should be thick. Bring to a simmer and adjust the seasoning to taste. Add a little more water if needed. Serve drizzled with extra-virgin olive oil.

Steps:

• Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
• Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

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 olive oil in a large Dutch oven or soup pot over low heat. Add the onions, carrots, celery and a pinch of salt. Cover and cook, stirring occasionally, until softened, about 7 minutes. Add the tomatoes (with their juices), broth and thyme and bring to a boil. Reduce to a simmer and cook, partially covered, for 15 minutes, until the vegetables are very tender and the flavors meld. Season with salt and pepper.
• Add the kale and simmer, covered, until soft, another 15 minutes. Add the beans and bread and simmer until the bread starts to soften, 5 more minutes.
• Ladle the soup into bowls, drizzle with olive oil and sprinkle with shaved Parmesan.

Steps:

• Soak the beans in 2 quarts of water overnight, and then boil them until tender, about 45 minutes to 1 hour. Rub 3/4 of the beans through a sieve and put the puree back into the cooking water. Put aside the remaining whole beans. Brown the garlic and the chopped onion in 8 tablespoons of oil, and as soon as they have softened, add 2 tablespoons of tomato puree diluted with a glass of warm water. Add the very finely chopped carrot and the celery, the cabbages, chard, and the potatoes. Season with salt and pepper, cook for a few minutes and then add the pureed beans. Continue cooking for an hour. When the vegetables are well done, add the sliced bread and the whole beans previously put aside. Mix well, pour into a soup tureen and serve with a touch of extra-virgin olive oil and the thinly sliced onion passed around separately.

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.

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.