How To Make Ribollita Soup I Tuscan White Beans and Kale Soup I Classic Recipe!
How To Make Ribollita Soup I Tuscan White Beans and Kale Soup I Classic Recipe
This is a recipe for Ribollita soup which is a classic recipe from the Tuscan region of Italy which translated in English means “re-boiled” as nothing goes to waste. Ribollita is essentially a white bean and kale soup that is one of those amazing comfort foods that’s also vegetarian and full of flavor. Serve with leftover bread in the soup so that it soaks up all the delicious flavors. Enjoy, from my family to yours.
Ingredients
3 cans of Cannellini beans drained and rinsed
400g/14oz can crushed tomatoes
2 cups of carrots diced
1 cup of celery diced
1 small onion diced
1 small yellow flesh potato diced
1 bunch of kale washed and chopped (or spinach, savoy cabbage or escarole)
4-6 cloves of garlic
8 cups of vegetable stock
3-4 tablespoons of olive oil
Fresh rosemary (2-3 branches)
1/3 cup of red wine
Salt and pepper
Bomba hot Calabrese spread or chilli flakes (optional)
2-3 pieces of Parmigiano Reggiano rinds (optional)
Instructions
1.Using a stockpot or heavy soup-making pot, add 4-5 tablespoons of olive oil under medium heat.
2.Add diced onion and cook for approx a minute. Add 1 cup of diced celery and 2 cups of diced carrots and continue to cook for another 10 minutes (approx).
3.Squeeze 4-6 cloves of garlic into the pot and add diced potatoes and 1 teaspoon of Calabrese bomba hot spread (optional) or chilli flakes. Cover and check occasionally.
4.After 10 minutes, add crushed tomatoes along with 2-3 branches of rosemary, Parmigiano Reggiano rinds, red wine and mix together.
5.Add half (50%) of Cannellini beans to the mixture along with 8 cups of vegetable broth.
6.Stir and add chopped kale. With the remaining half of cannellini beans, use a blender until it becomes a creamy texture and add to the mixture. Simmer in low heat for approx 20 minutes until kale is cooked.
7.Remove rosemary sticks. Add salt and pepper to taste.
Serve in large bowls with bread and sprinkle on top with Parmigiano Reggiano. Drizzle with olive oil if desired.
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Tuscan Style Hearty Vegetable Soup for a Rainy Day!
Today, we're diving into a heartwarming Tuscan-style recipe that's perfect for those cozy, cold, and wet days when you need something to warm your soul. We start by chopping up onions, leeks, carrots, celery, and zucchini, along with roughly cut kale leaves. In a heavy-bottomed pot, we sweat these veggies with oregano and garlic, infusing the kitchen with tantalising aromas.
Now, here's the twist: the Tuscan connection with my flair. This recipe takes its inspiration from the rustic kitchens of Tuscany, where hearty soups like this are a staple. Tuscans have been masters of turning humble ingredients into culinary masterpieces for centuries, and this dish is no exception. The use of beans, tomatoes, and fresh herbs harks back to the region's rich culinary heritage.
As our soup simmers away, we blend one can of beans into a velvety puree to add a little creaminess, while the other stays whole, adding texture. Seasoned with care, we let it simmer for a good 60 minutes, infusing all those flavours. Then, we add the diced zucchini and kale, letting them meld into the mix. Finally, a touch of shredded basil, and you're ready to serve with a sprinkle of Parmesan cheese.
It's a delightful taste of Tuscany right in your own kitchen, perfect for those chilly days when you need some warmth and comfort in a bowl. Enjoy!
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SIMPLE Mediterranean White Bean Soup
Try this vegan Mediterranean White Bean Soup for lunch or dinner. It's a quick gluten free soup recipe that's filled with vegetables and plant-based protein.
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???? SOUP INGREDIENTS
1 tablespoon olive oil
1 large onion chopped
2 garlic cloves minced
1 large carrot chopped
1 celery rib chopped
6 cups vegetable broth
1 teaspoon dried thyme
½ teaspoon oregano
1 teaspoon kosher salt
½ teaspoon black pepper
3 15-ounces canned white beans drained and rinsed
2 cups baby spinach
Fresh parsley for serving
Grated parmesan cheese for serving
INSTRUCTIONS
1. In a large pot or saucepan, heat olive over medium high heat. Add onions and garlic; cook until onions are translucent, and garlic is fragrant, about 2-3 minutes, while stirring regularly. Add in the carrots, celery, thyme, oregano, salt and pepper, and cook for an additional 2-3 minutes.
2. Add vegetable broth and beans, bring to a boil, reduce heat and simmer for 15 minutes to combine all of the flavors together.
3. Stir in the spinach and continue to simmer until the spinach wilts, about 2 minutes
4. Remove from heat, sprinkle fresh parsley and grated parmesan cheese, if desired, and serve immediately.
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⏱️ TIMESTAMPS:
0:00 Introduction
0:30 Let’s get started
0:57 Adding onions
1:09 Adding remaining aromatics
1:49 Adding beans and broth
2:11 Simmering the soup
2:43 Adding spinach
3:05 Serving the soup
3:45 Taste test
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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.
How to Make Acquacotta (Tuscan White Bean and Escarole Soup)
Host Bridget Lancaster makes a hearty Acquacotta (Tuscan White Bean and Escarole Soup).
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Creamy white bean & kale soup | cozy one-pot vegan dinner
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Key Moments:
0:00 Introduction
0:12 Prepping ingredients
2:30 How to make a bouquet garnis
2:50 How to freeze fresh herbs
4:02 Cooking White Bean and Kale soup
5:30 How to prepare gremolata
6:48 Blending half of the soup
7:15 Adding chopped kale
8:03 How to serve the soup