RIBOLLITA
Ribollita is a traditional thick Tuscan bread soup, almost a stew, made with cabbage, cannellini beans, and stale bread. Each family has its own recipe with many variations, but always the distinctive flavor of cabbage and beans. Drizzle with some Tuscan extra-virgin olive oil before serving.
Provided by Karene
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 3h5m
Yield 8
Number Of Ingredients 14
Steps:
- Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.
- Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.
- Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.
- Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.
- Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 102.1 g, Fat 7.5 g, Fiber 6.8 g, Protein 23.5 g, SaturatedFat 1.3 g, Sodium 751.3 mg, Sugar 4.4 g
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Aya Bk
[email protected]I'm not usually a fan of soups, but this ribollita is amazing. It's so hearty and flavorful.
Karim Abid
[email protected]This is the best ribollita recipe I've ever tried. It's so flavorful and comforting.
Millionella Malapane
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Renalyn12 Salomeri
[email protected]This ribollita recipe is a keeper! It's easy to make and the flavors are amazing. I highly recommend it.
Ruth Adhiambo
[email protected]I love this soup! It's so hearty and flavorful. I always make a big batch so I have leftovers for lunch the next day.
Emmanuel Nwachukwu
[email protected]This recipe is a great way to use up leftover vegetables. I made it with a mix of carrots, celery, onions, and potatoes, and it was delicious.
Attia Qazi
[email protected]I followed the recipe exactly and the soup turned out great. The only thing I would change is to add more kale.
Bidav Olatoye
[email protected]This soup is delicious and so easy to make. I love that I can use up leftover vegetables in it.
Kahaf Farooq
[email protected]I've made this ribollita recipe a few times now and it's always a winner. It's so easy to make and the leftovers are even better the next day.
Mustafa chuhan
[email protected]This ribollita recipe was a hit with my family! The flavors were amazing and the soup was so hearty and filling. I especially loved the addition of the kale, which added a nice bitterness to balance out the sweetness of the other vegetables.