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 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.
???????????? 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... ????????????
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Easy Tuscan Ribollita Soup
This easy Tuscan ribollita soup with potatoes, kale and vegetables is the perfect cold weather soup recipe! It’s topped with crusty bread and cheese for a hearty meal.
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RIBOLITTA, Hearty Tuscan Vegetable & Bread Soup (e55)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), stews up a very hearty and healthy Tuscan soup called Ribollita. It's chock full of garden goodness and perfect for a cold Autumn or Winter day. It's essentially a Farmer's Soup or the Kitchen Sink Soup, so there is a lot of bandwidth for personalising the ingredients your way.
RIBOLLITA means to 're-boil' in Italian. This was traditionally made and reheated the following day. This is a classic 'cucina povera' dish, which basically translates into poor kitchen. It's wholesome and rustic and incredibly delicious.
Ingredients:
- extra virgin olive oil (EVOO) about 1/4 cup & more for drizzling once plated
- 1 large onion, finely chopped
- 3 large carrots, finely chopped
- 3 celery stalks
- finely chopped
- 6 garlic cloves
- finely chopped
- 2 leeks, thoroughly washed, and thinly sliced
- 2 potatoes, peeled and chopped
- 2 zucchini, sliced about 1 cm thick
- 6 cups of chopped kale
- head of savoy cabbage
- 1/2 teaspoon of hot pepper
- 1 28 oz can of whole tomatoes
- 3 bay leaves
- sprig of rosemary
- 1/2 teaspoon of thyme or a sprig
- 1 teaspoon of oregano
- 2 14 oz cans of cannellini beans
- a few pieces of parmesan cheese rinds
- 3 cups of bread bits / cubes
- parmesan cheese for sprinkling- sea salt to taste
You will want a very large pot for the plentiful, bulky ingredients. Nonna starts by adding EVOO and over medium-low heat, she makes her soffritto by sweating the onions, celery and carrots - the holy trinity. 'Soffritto' is the soup base. This takes about 10 minutes.
She then adds her garlic and the whites of 2 thoroughly cleaned leeks and cook for another 10 minutes.
Add 2 potatoes (chopped) and 2 zucchini (sliced 1 cm) and continue to cook for about 8 minutes.
Then add in your 6 cups of chopped kale and a whole head of savoy cabbage, chopped. You may use other ingredients like spinach or Swiss chard - there's plenty of room to personalise with your favourite greens and vegetables. Stirring frequently, continue for about 10 minutes.
Squeeze the whole tomatoes and add everything (juice and tomatoes) into the soup. Nonna uses San Marzano tomatoes, but use what you have. Add 6 cups of stock of your choice, bay leaves, oregano, rosemary and thyme.
Add 1 14 oz can of cannellini beans, whole and another pureed. Lastly, Nonna adds in a few parmesan cheese rinds - it adds a gorgeous flavour and she strongly recommends it. Simmer away for about half an hour.
While it is simmering, cube or break the day-old bread. Nonna prefers the rustic look of breaking the bread vs cutting it, but it is entirely up to you. In this episode, she uses Calabrese bread, but feel free to use a bread of your choice.
In a final step, add in the bread and allow it to simmer for a final 15 minutes
and let it stand a few minutes before serving.
Scoop up this delicious soup, drizzle with EVOO, sprinkle with grated cheese and enjoy!
This serves at least 8, very hearty, standalone meals.
Buon Appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Tuscan Ribollita Soup - Proper Foodie
Try Proper Foodie’s delicious traditional Ribolitta soup inspired by the wonderful flavours of Tuscany.
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