RIBOLLITA WITH CABBAGE
In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means "reboiled."
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 2h45m
Yield Serves four to six
Number Of Ingredients 13
Steps:
- Place the beans in a medium saucepan, and add 4 cups water, the unchopped onion half and the crushed garlic clove. Bring to a boil. Reduce the heat, add salt to taste, cover and simmer 1 hour. Remove the onion halves. Taste and adjust seasonings.
- Heat 2 tablespoons of the oil in a heavy soup pot, and add the chopped onion, carrots and celery. Cook, stirring often, until the onion is tender, about five minutes. Add the garlic and chili flakes, and stir together for 30 seconds to a minute until fragrant. Add the cabbage. Cook, stirring, until the cabbage wilts, three to five minutes. Add the tomatoes. Cook, stirring, until the tomatoes cook down and smell fragrant, five to 10 minutes. Season to taste with salt.
- Stir in the beans and their liquid, add the bouquet garni and another 2 cups of water, and bring to a boil. Reduce the heat, cover and simmer 30 minutes or until the beans are tender. Taste and adjust seasonings. Add the greens, raise the heat and simmer covered for another 15 minutes. The greens should be falling apart in the soup. Remove the bouquet garni.
- Meanwhile, preheat the oven to 300 degrees. Place the bread on the rack, and toast until dry but not browned, about 15 to 20 minutes. Break up into pieces. Remove about 1 cup of the beans and vegetables from the soup. Bring the remaining soup to a simmer, and add the bread. Submerge in the soup, and remove the soup from the heat. Let stand for 20 minutes until the bread is soft. Blend, using a hand immersion blender or the pulse action of a food processor. Return to the pot, add the beans and vegetables you set aside, and heat through. The ribollita should have the consistency of oatmeal. Dilute with water as necessary. Taste and adjust salt and pepper. Spoon the ribollita into bowls or onto soup plates, drizzle olive oil over each bowl and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 534 milligrams, Sugar 7 grams, TransFat 0 grams
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mdsak abdullah
mdsakabdullah36@gmail.comThis ribollita was delicious! I made it for my family and everyone loved it. The flavors were rich and complex, and the soup was very filling. I will definitely be making this again.
Hira singh sijapati
hs9@gmail.comI made this soup for a potluck, and it was a huge success. Everyone loved it! The soup was flavorful and hearty, and it was the perfect comfort food for a cold winter day.
Angela Hudson
angela_h@aol.comThis soup was amazing! I followed the recipe exactly, and it turned out perfectly. The flavors were well-balanced, and the soup was very hearty and filling. I will definitely be making this again.
ESTHER BIRUNGI
estherb3@gmail.comI've made this ribollita several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's so hearty and flavorful. I especially love the addition of cabbage, which gives the soup a nice crunch.
Video Tt
t@yahoo.comThis ribollita was delicious! I made it for my family and everyone loved it. The flavors were rich and complex, and the soup was very filling. I will definitely be making this again.
Sameer Bangash Jaiii
jaiii-s33@hotmail.comI made this soup for a potluck, and it was a huge success. Everyone loved it! The soup was flavorful and hearty, and it was the perfect comfort food for a cold winter day.
Dana Bigsnake
bd38@hotmail.comThis soup was amazing! I followed the recipe exactly, and it turned out perfectly. The flavors were well-balanced, and the soup was very hearty and filling. I will definitely be making this again.
Abraham Tarus
t.abraham93@gmail.comI've made this ribollita several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's so hearty and flavorful. I especially love the addition of cabbage, which gives the soup a nice crunch.
Britney Grice
gb@hotmail.comThis ribollita was delicious! I made it for my family and everyone loved it. The flavors were rich and complex, and the soup was very filling. I will definitely be making this again.
Gracie Willoughby
wg27@hotmail.frI made this soup for a potluck, and it was a huge success. Everyone loved it! The soup was flavorful and hearty, and it was the perfect comfort food for a cold winter day.
Joseph Padden
j-padden@gmail.comThis soup was amazing! I followed the recipe exactly, and it turned out perfectly. The flavors were well-balanced, and the soup was very hearty and filling. I will definitely be making this again.
GhostPs
ghostps@hotmail.comI've made this ribollita several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's so hearty and flavorful. I especially love the addition of cabbage, which gives the soup a nice crunch.
Selina Khatun
selina-khatun58@gmail.comThis ribollita was delicious! I made it for my family and everyone loved it. The flavors were rich and complex, and the soup was very filling. I will definitely be making this again.
Ryley Angelia
r@hotmail.comI made this soup for a potluck, and it was a huge success. Everyone loved it! The soup was flavorful and hearty, and it was the perfect comfort food for a cold winter day.
Kandidus Robert
r_k96@yahoo.comThis soup was amazing! I followed the recipe exactly, and it turned out perfectly. The flavors were well-balanced, and the soup was very hearty and filling. I will definitely be making this again.
shirley lisaka
shirley-l67@hotmail.comI've made this ribollita several times now, and it's always a hit. It's a great way to use up leftover vegetables, and it's so hearty and flavorful. I especially love the addition of cabbage, which gives the soup a nice crunch.
Prince nayme143
n96@gmail.comThis ribollita was delicious! I made it for my family and everyone loved it. The flavors were rich and complex, and the soup was very filling. I will definitely be making this again.