Best 2 Tuscan Bean Soup Ribollita Recipes
Are you searching for a comforting and flavorsome Tuscan dish that will transport you to the heart of Italy? Let's embark on a culinary journey to discover the secrets behind 'Tuscan Bean Soup Ribollita'. This rustic soup, pronounced “ree-bol-lee-ta,” originates from the beautiful region of Tuscany, where simple ingredients are elevated to create a symphony of flavors. With its humble beginnings as a peasant dish, Ribollita has evolved into a cherished tradition, showcasing the vibrant and diverse culinary heritage of Tuscany. So, gather your ingredients, don your apron, and get ready to immerse yourself in a culinary masterpiece that celebrates the essence of Tuscan cuisine.
Check out the recipes below so you can choose the best recipe for yourself!
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
RIBOLLITA (TUSCAN BEAN SOUP)
Steps:
- 1. Soak beans overnight or use quick soak method. 2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften. 3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender. 4. Serve topped with parmesan cheese and garlic croutons.
Tips:
- Soak the beans overnight or for at least 4 hours before cooking. This will help them to cook more evenly and quickly.
- Use a variety of beans in your soup. This will give it a more complex flavor and texture.
- Don't be afraid to add vegetables to your soup. Vegetables add flavor, nutrition, and color.
- Use a good quality olive oil. Olive oil adds a delicious flavor to the soup.
- Season the soup to taste with salt and pepper. You may also want to add other spices, such as garlic powder, onion powder, or dried oregano.
- Serve the soup with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
Conclusion:
Tuscan bean soup, also known as ribollita, is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of beans, vegetables, and olive oil. The soup is simmered for hours, allowing the flavors to meld together. Ribollita is typically served with a drizzle of olive oil and a sprinkle of grated Parmesan cheese.
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