Best Hearty Italian Soup Barefoot Contessa Ribollita Recipes

RIBOLLITA - BAREFOOT CONTESSA - INA GARTEN

Steps:

• In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.
• Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.
• Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.
• Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.
• Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

HEARTY ITALIAN SOUP

Steps:

• In Dutch oven, brown sausage, green pepper, and onion. Drain.
• Stir in remaining ingredients except macaroni and cheese. Cover. Simmer 15 minutes.
• Stir in macaroni. Cover and simmer 10 to 12 minutes, until macaroni is tender.
• Top individual servings with cheese.

HEARTY ITALIAN SOUP

Steps:

• In a large saucepan, cook the sausage, onion and green pepper until sausage is browned; drain. Stir in the tomatoes, water, tomato sauce, sugar, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. , Stir in macaroni. Cover and simmer 10-15 minutes longer or until macaroni is tender. Sprinkle with cheese.

RIBOLLITA

Steps:

• Put 2 tablespoons of the oil in a large pot over medium heat. When it's hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
• Heat the oven to 500 degrees. Drain the beans; if they're canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
• Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
• Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

HEARTY ITALIAN SOUP (BAREFOOT CONTESSA) RIBOLLITA

Steps:

• Soak beans overnightr. Drain, boil in 8 c. of water. Lower heat, simmer 45 mins. Add 1 t. salt, simmer 15 mins or until tender. Ser aside to cool. In stockpot, heat oil, add pancetta & onions and cook until translucent. Add carrots, celery, garlic, 1T salt, pepper & red pepper flakes. Cook until the vegetables are tender. Add tomatoes w/j juice, cabbage, kale, & basil. Cook over med-low heat, stirring occasionally, for another 7 to 10 minutes. Drain beans, resere liquid. Puree half of beans with a little of liquid. Add to stockpot, along with the remaining whole beans. Pour bean cooking liquid/chicken stock (total 8 cups) into stockpot. Bring to a boil. Reduce heat and simmer over low heat for 20 min. Add bread and simmer 10 more min. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil. (8 servings)

HEARTY ITALIAN VEGETABLE SOUP

Steps:

• Heat oil in large stock pot. Add onions, carrots and celery; cook 5 minutes or until crisp-tender, stirring occasionally.
• Add remaining ingredients; stir. Simmer 30 to 40 minutes or until potatoes are tender, stirring occasionally.