Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, ribollita soup. One of my favorites. 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 recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ribollita Soup is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook ribollita soup using 17 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Ribollita Soup:
- Take 2 tbsp olive oil, extra virgin
- Get 4 large garlic cloves, chopped
- Make ready 1 medium onion, chopped
- Make ready 2 carrots, peeled and chopped
- Prepare 3 celery ribs, chopped
- Get 1 dried bay leaf
- Take 200 grams spring greens
- Prepare 2 cans cannellini beans, including liquid
- Get 6 cup chicken stock or vegetable stock
- Make ready 1 can (15 ounce) diced tomato
- Make ready 1 1/2 cup day old bread, torn into pieces
- Take 1/4 cup fresh basil, chopped
- Make ready grated parmesan cheese (optional)
- Prepare salt
- Take ground black pepper
- Make ready 50 grams pancetta or bacon, diced
- 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.
Steps to make Ribollita Soup:
- Heat a saucepan over a medium-high heat.
- Add the oil and heat. Then fry the meat for a minute and half.
- Next add the garlic, onion, carrots, celery, and bay leaf.
- Season with salt and pepper.
- Sauté until softened, which takes roughly about 5-7 minutes.
- Add the greens and sauté for about a minute.
- Add beans (including liquid), stock, and tomatoes.
- Then bring soup to the boil.
- Stir in the bread and reduce to a simmer.
- Cook until soup thickens slightly.
- Add the egg and simmer for at least 5 minutes.
- Remove from the heat and stir in the basil.
- Remove bay leaf from the pot.
- Check seasoning is okay. Add more salt and pepper if needs be.
- Serve topped with grated parmesan.
- 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 exceptional food ribollita soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
