Ribollita Soup
Ribollita Soup

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, ribollita soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Discovered Ribollita this year having grown an excess (if that's possible) of Kale during Furlough. I have made this soup countless times since viewing the recipe. Ribollita, a traditional hearty Tuscan soup, typically uses day-old bread to add body and thicken the broth. This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber.

Ribollita Soup is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ribollita Soup is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few components. You can have ribollita soup using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Ribollita Soup:
  1. Make ready 2 tbsp olive oil, extra virgin
  2. Make ready 4 large garlic cloves, chopped
  3. Take 1 medium onion, chopped
  4. Get 2 carrots, peeled and chopped
  5. Get 3 celery ribs, chopped
  6. Take 1 dried bay leaf
  7. Make ready 200 grams spring greens
  8. Take 2 cans cannellini beans, including liquid
  9. Take 6 cup chicken stock or vegetable stock
  10. Take 1 can (15 ounce) diced tomato
  11. Prepare 1 1/2 cup day old bread, torn into pieces
  12. Get 1/4 cup fresh basil, chopped
  13. Take grated parmesan cheese (optional)
  14. Get salt
  15. Take ground black pepper
  16. Take 50 grams pancetta or bacon, diced
  17. Make ready 1 egg, beaten

Similar to the one I had in Tuscany minus the canned tomatoes which I left out as. The soup can be served at varying consistencies: more wet and broth-y, like a thick, chunky soup, or cooked down until thickened like a porridge. Once reduced to a thick porridge, you can ladle some of. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil.

Instructions to make Ribollita Soup:
  1. Heat a saucepan over a medium-high heat.
  2. Add the oil and heat. Then fry the meat for a minute and half.
  3. Next add the garlic, onion, carrots, celery, and bay leaf.
  4. Season with salt and pepper.
  5. Sauté until softened, which takes roughly about 5-7 minutes.
  6. Add the greens and sauté for about a minute.
  7. Add beans (including liquid), stock, and tomatoes.
  8. Then bring soup to the boil.
  9. Stir in the bread and reduce to a simmer.
  10. Cook until soup thickens slightly.
  11. Add the egg and simmer for at least 5 minutes.
  12. Remove from the heat and stir in the basil.
  13. Remove bay leaf from the pot.
  14. Check seasoning is okay. Add more salt and pepper if needs be.
  15. Serve topped with grated parmesan.
  16. I had a fair amount of hamburger meat leftover from the previous night. To use it up I turned them into meatballs and added the meat into the soup. I attached the meatball recipe here if you would also like to use the recipe. Bake them as the recipe says and then add the meatballs to the soup. I added them around step 11. - - https://cookpad.com/us/recipes/361023-sticky-barbacue-meatballs

Once reduced to a thick porridge, you can ladle some of. A flavorful hearty stew from Tuscany, called Ribollita with Cannellini beans, lacinato kale, and vegetables, served with crusty bread, drizzled with a Lemon Rosemary Garlic Oil. A rustic ribollita soup recipe made with sweet butternut squash, parmigiano-reggiano rinds, cannellini beans and lots of garlicky bruschetta to help mop up your bowls clean! Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence. It's essentially another way to use up stale Tuscan bread.

So that’s going to wrap it up with this special food ribollita soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!