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 Soup
Creamy, chunky, healthy, Italian, full flavoured, warming, comforting…this recipe has it all and I think I could quite happily spend the whole of February eating this Ribollita soup.
Full recipe:
INGREDIENTS:
½ tbsp. Olive oil
1 large onion finely chopped
1 Leek chopped
2 garlic cloves finely chopped
½ tsp dried thyme
1 carrot finely chopped
2 celery sticks finely chopped
2 medium vine tomatoes deseeded and roughly cubed
600ml / 2.5 cups vegetable stock plus extra water if required
2 sprigs of fresh thyme
1 small tin cannellini beans drained
20g / 1.35 tbsp freshly grated parmesan or vegetarian alternative
100g / 1.5 cups black kale or cabbage
Optional
Sea salt black pepper and extra parmesan to season
Ciabatta or stale bread to serve
Ribollita à la carte - Florence, Italy | euromaxx
We find out how to make Ribollita, a dish the locals in Tuscany have been cooking since the Middle Ages. It's basically a thick and hearty vegetable and bread soup. We visit the Trattoria Da Burde in the city of Florence.
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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Ribollita Bread Soup
Today I would like to share with you my Ribollita Bread Soup recipe.
Written Recipe:
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HOW TO MAKE A RIBOLLITA - TUSCAN TRADITIONAL SOUP - Best one pot vegan Italian recipe
RIBOLLITA is a traditional Tuscan countryside dish made out of what the land can offer. Ribollita means boiled twice, in fact this soup when reheated gets even better.
There is not an established recipe even if Cavolo Nero and beans are essential ingredients. Other greens may change according to what is available or the part of Tuscany.
Ingredients:
250 gr/ 1 1/2 cups of dry cannellini beans or (or 1 can of cannellini beans and 2 to 3 pints of vegetable stock)
1 onion
2 celery stalks
4 potatoes
3 small carrots
500 gr/ 1 lb cavolo nero or kale
500 gr/ 1 lb swiss Chard
1 medium savoy Cabbage
3 tbsp tomato paste
A couple of spring onions
EV Olive oil
Thyme
1 Rosemary stalk
10 slices of bread - stale bread
Salt and pepper to season
First thing is to prepare the beans.
Soak the beans overnight, then throw away the water, rinsed them, put them in a saucepan filled with 2 lt / 3 1/2 pints of water, cover and put on a low heat when it reaches the boil cook them for 70 minutes (or follow the producer’s instructions ).
Set aside
Now prepare the greens
Remove the hard stalks from the cavolo nero leaves and chop the leaves
Also chop the savoy cabbage and the swiss chard.
One trick to add extra flavour is to use the soft green top of the spring onions, which we are going to add to the greens
Rinse all the greens and put them all together in a bowl
“Soffrittino”. This is a base for many Italian recipe. In this case chop the onion and the celery coarsely
In a large saucepan cover the bottom with 4 tbsps of EV Olive Oil. On a medium heat after a couple of minutes add the chopped onion and celery. Sizzle for 4/5 minutes making sure that it does not burn.
Add all the greens. After a few minutes the heat will start reducing their volume. Stir them with a wooden spoon making sure they do not stick to the bottom. After 10 minutes add the tomato paste and a pint of water.
Stir again and put the lid back on the top. Cook it for another 50 minutes for a total of 1 hour. Every 10 minutes stir it.
In the meantime blend 3/4 of the beans and keep the rest whole. I use a mill but any blender will do.
Add the blended beans to 2/3 of the beans water. Save the rest of the bean water.
When the greens have been cooking for 1 hour as said before, add the mix of blended beans and beans water.
Simmer for another half an hour, stirring every ten minutes, making sure it does not stick. Add some more bean water if necessary. Before completion check that the salt is fine. Add some extra ground pepper if you like it.
When ready, in a large bowl put a couple of ladles of the soup and cover it with a layer of sliced bread.
Cover it with more soup and then another layer of sliced bread. In total make 3 to 4 layers of bread and cover well completely with the soup.
Let it rest for a t least 3 hours.
In the meantime chop 1 or 2 spring onions.
After 3 hours you can prepare the Ribollita to be served.
In a shallow pan pour tbsp of EV olive oil. After a minute on a warm stove, add the required amount of soup in the pan, generally 1 large ladle per person. Stir it with a wooden spoon while on the stove. Add a cup of beans water. The consistency should not be watery but thick.
Serve hot, sprinkled with EV Olive oil, the chopped spring onions and extra ground pepper if preferred.
Minestra di Pane | Tuscan Bean and Bread Soup with Kale and Cabbage
A perfect example of the Cucina Povera, slow cooked Tuscan beans are turned into a rich stew-like soup by layering with bread and baking. The beans are enriched with kale and cabbage, simply, instead of the vegetable rich Minestrone which becomes Ribollita. The recipe starts by making a pot of traditional tuscan beans.