RIBOLLITA (TUSCAN MINESTRONE)
Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1
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Ugochukwu Nweke
[email protected]This soup is delicious and healthy! I love that it's packed with vegetables and beans. It's also very affordable to make.
Luizor EIM
[email protected]I made this soup in my slow cooker and it turned out great! I just threw all the ingredients in the slow cooker in the morning, and dinner was ready when I got home from work.
Nicky Belles
[email protected]This soup is a great way to use up leftover vegetables. I had some kale, carrots, and celery that I needed to use up, and this soup was the perfect way to do it.
TARIQ ALASHRAM
[email protected]I'm not a fan of kale, but I really enjoyed this soup. The kale was cooked perfectly and didn't have a strong flavor.
Nh Telicom
[email protected]This soup was a bit too thick for my taste. I would recommend adding more broth or water.
Samad Mirzai
[email protected]This soup is delicious! I love the combination of vegetables and the broth is so flavorful. I will definitely be making this soup again.
scott kane
[email protected]I followed the recipe exactly, and the soup turned out great! It was thick and flavorful, and the bread added a nice texture. I will definitely be making this soup again.
adamronld ronldo
[email protected]This soup was a bit too bland for my taste. I added some extra spices and herbs, and it was much better. I would also recommend using a good quality olive oil.
Rodolfo dgtdrrddcfc
[email protected]I'm not a big fan of soups, but this one is really good! The flavors are well-balanced, and the soup is very comforting. I would definitely recommend this recipe to anyone looking for a hearty and delicious soup.
Zidde Adnan
[email protected]This ribollita is so good! I love the combination of flavors and textures. The bread adds a nice heartiness to the soup, and the vegetables are cooked perfectly. I will definitely be making this soup again and again.
Kashmala Taimoor
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved it. The flavors were perfect, and the soup was thick and creamy. I will definitely be making this soup again.
D G.M
[email protected]This ribollita recipe is a keeper! I've made it several times now, and it always comes out delicious. The flavors are rich and complex, and the soup is hearty and satisfying. I love that it's made with simple, everyday ingredients, and that it's so e