RIBOLLITA (TUSCAN BREAD SOUP)
Provided by Linda Richardson
Categories dinner, soups and stews, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Sort, wash and drain the beans. Soak overnight in enough water to cover by 2 inches. Alternatively, quick-soak the beans by boiling them for 5 minutes in the same amount of water. Remove from heat and let stand, covered, for 1 hour.
- Drain the beans and put them into a saucepan with 1 1/2 quarts of cold water. Bring the beans to a boil, lower the heat and simmer, partially covered, for 45 minutes or until tender, but not mushy. Drain.
- Toast the bread lightly; it should not be dark brown. Cut each slice into 4 pieces. Set aside in a dry place, such as an unheated gas oven.
- Bring the stock to a boil in a 4-quart saucepan and add the kale. Reduce the heat and simmer for 10 minutes. Add the carrots and cook for 10 minutes. Add the potatoes, garlic and beans and let simmer for about 5 minutes, or until the potatoes are barely tender. Add salt and pepper to taste.
- Preheat oven to 350 degrees.
- Ladle a layer of soup into a 10- cup ovenproof casserole. Cover the soup with a single layer of toast squares. Drizzle 1 tablespoon of olive oil over the toast. Repeat with the remaining soup and toast and more of the oil, ending with a layer of soup. Push the toast gently with a spoon to insure that it is submerged. Drizzle the rest of the oil over the top.
- Cover and bake for 40 minutes; for a firmer-textured soup, uncover for the last 20 minutes. Serve with grated cheese on the side.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 15 grams, Carbohydrate 50 grams, Fat 21 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 5 grams, Sodium 856 milligrams, Sugar 6 grams, TransFat 0 grams
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red hair lou
[email protected]This soup is a great way to use up leftover bread. It's also very affordable and easy to make. I would definitely recommend this recipe.
Dj Karim
[email protected]This ribollita was hearty and delicious. The flavors were well-balanced and the soup was very filling. I would definitely recommend this recipe.
Jaykwon Lang
[email protected]This soup was absolutely delicious! I loved the combination of flavors and textures. It was also very easy to make. I will definitely be making this again.
Kabeersing offical
[email protected]This soup was a bit too thick for my taste. I would add more broth next time.
Jordynn Searson
[email protected]Loved this recipe! It was so easy to make and the soup was delicious. I will definitely be making it again.
Innocent Senator Ben (Smith)
[email protected]This soup was easy to make and very flavorful. I will definitely be making it again.
Lindiwe Nkomo
[email protected]I followed the recipe exactly and the soup turned out great! I loved the combination of flavors and textures. This is definitely a keeper.
Kian Zarakani
[email protected]This ribollita was a bit bland for my taste. I think I'll add more spices next time. Otherwise, it was a good recipe.
Uswa Butt
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family. I usually add a bit of sausage to the soup for extra flavor. I also like to serve it with a side of crusty bread.
Teddy Sandile
[email protected]This soup was delicious! I made it for a dinner party and everyone raved about it. I especially liked the crispy bread topping. I will definitely be making this again.
Bibek Lama
[email protected]I've made this ribollita several times now, and it's always a crowd-pleaser. It's a great way to use up leftover bread, and it's also very affordable. I usually add a bit more garlic and chili flakes to taste, but otherwise I follow the recipe as wri
Sihab Munna
[email protected]This ribollita was a hit with my family! The flavors were rich and complex, and the bread added a delightful heartiness. I especially loved the addition of the cavolo nero, which gave the soup a slightly bitter note that balanced out the sweetness of