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
TUSCAN RIBOLLITA or dry soup or bread soup or best soup !!
We loved to jump into our Tuscan fall dream with this absolute classic.
When temperatures go down and leaves lose their bright green, that's when you need your Ribollita.
We paired it with a fantastic Bolgheri which you can also call Supertuscan, and talked about where does it come from, what does it really mean, and why is considered the cousin of French Bordeaux.
Full recipe here;
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This work is dedicated in memory of
RUTH BADER GINSBURD
RIBOLLITA SOUP - Original Tuscan Recipe
Ribollita soup is a traditional stew from Tuscany. Also known as “bread soup” is a peasant potage prepared with vegetables, stale bread and beans. “Ribollita” literally means “boiled twice” and this dish is traditionally made with leftovers and what seasonal products. All genuine flavours of the past for a tasy meal!
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★ INGREDIENTS (6 servings)
BEANS
Dried white beans (cannellini) 350 g
Extra-virgin olive oil 20 g
Garlic 1 clove
Rosemary 1 sprig
Water 2 l
Fine salt to taste
Black pepper to taste
SOUP
Savoy cabbage 250 g
Black cabbage (Tuscan cabbage) 300 g
Chard 300 g
Stale bread 220 g
Extra-virgin olive oil 25 g
Peeled tomatoes 180 g
Potato 1
Onion 80 g
Carrot 80 g
Celery 100 g
Black pepper to taste
Fine salt to taste
Dried chili pepper to taste
Thyme to taste
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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.
Ribollita Bread Soup
Today I would like to share with you my Ribollita Bread Soup recipe.
Written Recipe:
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