How To make Ribollita(Tuscan Vegetable & Bread Soup)
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove
minced
2 Carrots, diced
2 Celery stalk :
diced
1 Sweet green pepper, diced
2 c Cabbage -- chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained 1/4 ts Pepper
10 oz Spinach, frozen chopped
1/2 c Parsley, fresh :
chopped
1 sm Zucchini -- thinly sliced
19 oz White kidney beans, drained
-& rinsed (red would do -also) 8 sl French or Italian bread,
-stale 1 c Parmesan cheese
In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard the bones. Dice meat and set aside. Discard bay leaves. Keep stock warm. Meanwhile, in large skillet, heat 2 tbsp. of the oil over medium heat; cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally. Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary; cook over low heat, stirring occasionally for 10 minutes. Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes. Remove 1 cup soup and set aside. Ladle half of the remaining soup into 24-cup Dutch oven or casse- role; cover with 4 of the bread slices and 1/2 cup of the parmesan cheese. Cover with remaining soup; layer with remaining bread. Drizzle reserved soup over top; sprinkle with remaining parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.) Bake, covered in 350 F. oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot. Garnish: ladle soup into large warmed bowls; garnish with drizzle of olive oil and sprinkle of freshly grated Parmesan cheese.
How To make Ribollita(Tuscan Vegetable & Bread Soup)'s Videos
Ribollita (Tuscan Vegetable Soup) by RMU Culinary
DISH by RMU Culinary is a weekly installment where our professionally trained chef teach you how to make delicious food. This weeks featured video is a recipe for Ribollita (Tuscan Vegetable Soup). Visit robertmorris.edu/dish to download the recipe.
Recipe: Ribollita with Toasted Ciabatta (KOO)
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Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top. It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup. The term Ribolitta literally means re-boiled, and this recipe in its origin uses up everything in the kitchen, so nothing goes to waste.
Ingredients for this recipe:
• 1-pound cannellini beans
• 1 sprig of fresh rosemary
• 2 tablespoons olive oil
• 2 peeled and medium diced medium-sized yellow onions
• 4 medium diced stalks of celery
• 4 peeled and medium diced carrots
• 4 finely minced cloves of garlic
• 2 bunches of thickly sliced Lacinato kale
• ½ sliced savoy cabbage
• 15 ounce can hand-crushed whole peeled tomatoes
• 64 ounces vegetable stock
• sea salt and pepper to taste
• slices of old crusty rustic bread
Serves 10
Prep Time: 20 minutes
Cook Time: 60 minutes
Procedures:
1. Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
3. Cook the beans for about 30-35 minutes over low to medium heat or until tender.
4. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
7. Season the soup well with salt and pepper.
8. To serve, place some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced bagged bread from the bread aisle as it will totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour.
Easy Tuscan RIBOLLITA SOUP Recipe ~ Tuscany Power Soup
This is a healthy version of Italian Tuscan Ribollita soup using
parmesan cheese rinds to add a lot of flavor. This is one of
my all time favorite soups. Enjoy.
Healthy Tuscan Ribollita Soup Recipe ~ Parmesan Cheese Rind
4 cups chicken broth - homemade or store bought
1 - 40oz can white beans - northern or cannellini
1 tbsp extra virgin olive oil
1 cup diced carrots
1 cup diced onions
1 package frozen, chopped spinach, thawed and drained
1- 15oz can diced tomatoes
1 tbsp minced garlic
salt and pepper
1 tbsp tomato paste
1 Tbsp Italian seasoning
1 bay leaf
couple sprigs of thyme
1-2 nice size pieced of parmesan cheese rind
1/2 cup of chopped fresh parsley and/or basil
In soup pan add 1-2 tbsp olive oil, carrots,
onions, minced garlic and salt and pepper.
Stir and cook for 3-5 minutes until veggies are
tender.
Add tomato paste, stir and cook for 1 minute.
Add diced tomatoes, beans, spinach and stir.
Add chicken broth, bay leaf, thyme sprigs,
Italian seasonings and parmesan rinds.
Stir, bring up to boil, reduce heat and simmer
for 30 minutes.
Right before soup is done add the fresh chopped
parsley and/or basil. Stir and its ready.
Served over toasted garlic ciabatta bread slices
and garnish with grated parmesan cheese and
chopped parsley.
One of my favorites. Enjoy.
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???????????? Italian Tuscan Ribolitta Soup ~ A hearty vegetable stew featuring lacinato kale & bread
???? Visit jezebelsfeast.com for full recipe for this comforting tomato based vegetable stew... ????????????
Link Below ⬇️
RIBOLLITA RECIPE - Italian Chef Deborah Dal Fovo Tuscan Bread and Vegetable Soup - La Ribollita
Italian Chef Deborah Dal Fovo shows how to make the authentic Tuscan bread and vegetable soup Ribollita on The View From the Bay.
(Courtesy KGO-TV)
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