Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, ribollita soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Ribollita Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Ribollita Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.
The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion.
To get started with this particular recipe, we must first prepare a few ingredients. You can have ribollita soup using 17 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Ribollita Soup:
- Get 2 tbsp olive oil, extra virgin
- Make ready 4 large garlic cloves, chopped
- Take 1 medium onion, chopped
- Take 2 carrots, peeled and chopped
- Prepare 3 celery ribs, chopped
- Take 1 dried bay leaf
- Get 200 grams spring greens
- Get 2 cans cannellini beans, including liquid
- Take 6 cup chicken stock or vegetable stock
- Make ready 1 can (15 ounce) diced tomato
- Make ready 1 1/2 cup day old bread, torn into pieces
- Prepare 1/4 cup fresh basil, chopped
- Take grated parmesan cheese (optional)
- Make ready salt
- Take ground black pepper
- Get 50 grams pancetta or bacon, diced
- Make ready 1 egg, beaten
Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens Very filling soup!
Instructions to make Ribollita Soup:
- Heat a saucepan over a medium-high heat.
- Add the oil and heat. Then fry the meat for a minute and half.
- Next add the garlic, onion, carrots, celery, and bay leaf.
- Season with salt and pepper.
- Sauté until softened, which takes roughly about 5-7 minutes.
- Add the greens and sauté for about a minute.
- Add beans (including liquid), stock, and tomatoes.
- Then bring soup to the boil.
- Stir in the bread and reduce to a simmer.
- Cook until soup thickens slightly.
- Add the egg and simmer for at least 5 minutes.
- Remove from the heat and stir in the basil.
- Remove bay leaf from the pot.
- Check seasoning is okay. Add more salt and pepper if needs be.
- Serve topped with grated parmesan.
- I had a fair amount of hamburger meat leftover from the previous night. To use it up I turned them into meatballs and added the meat into the soup. I attached the meatball recipe here if you would also like to use the recipe. Bake them as the recipe says and then add the meatballs to the soup. I added them around step 11. - - https://cookpad.com/us/recipes/361023-sticky-barbacue-meatballs
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens Very filling soup! Similar to the one I had in Tuscany minus the canned tomatoes which I left out as personal. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. Tuscan Ribollita is a delicious tomato based soup full of beans and vegetables.
So that’s going to wrap it up for this exceptional food ribollita soup recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
