Best Italian Ribollita Vegetable And Bread Soup Recipes

RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)

Ribollita (Vegetable, Bean and Stale Bread Soup) image

Provided by Rachael Ray : Food Network

Time 5h35m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
8 cups chicken stock
3 to 4 cloves garlic, crushed
2 onions, 1/2 peeled, 1 1/2 chopped
Salt and freshly ground black pepper
5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
About 1/4 cup EVOO, plus some for drizzling at the table
2 carrots, chopped
2 small ribs celery with leafy tops, chopped
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 fresh bay leaf
Herb bundle of fresh parsley, sage, thyme and rosemary
1/2 cup dry white wine
1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups
A few grates of nutmeg
2 cups tomato puree or passata
Parmigiano-Reggiano rind, plus freshly grated to pass at table
1 small white or red onion, finely chopped

Steps:

Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.

RIBOLLITA

Ribollita image

Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.

Provided by Mark Bittman

Categories dinner, main course

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 17 grams, Carbohydrate 62 grams, Fat 24 grams, Fiber 17 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1639 milligrams, Sugar 10 grams

TUSCAN BREAD AND VEGETABLE SOUP (RIBOLLITA)

Tuscan Bread and Vegetable Soup (Ribollita) image

Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

4 cups homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water)
1/4 cup olive oil
2 tender celery ribs, chopped
2 medium carrots, chopped
2 garlic cloves, finely chopped
1 small red onion, chopped
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 1/2 lbs peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
3 cups drained cooked cannellini beans
2 medium boiling potatoes, peeled and diced
2 medium zucchini, chopped
1 lb cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups)
8 ounces green beans, trimmed and cut into bite-size pieces
salt
fresh ground black pepper
8 ounces day-old Italian bread, thinly sliced
extra-virgin olive oil
red onion, very thin slices (optional)

Steps:

Prepare the broth, if necessary.
Then, pour the olive oil in a large pot.
Add the celery, carrots, garlic, onion, and herbs.
Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
Add the tomatoes and cook 10 minutes.
Stir in the beans, remaining vegetables, and salt and pepper to taste.
Add the broth and water to just cover.
Bring to a simmer.
Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
Let cool slightly.
When ready to serve, pour about 4 cups of the soup into a blender or food processor.
Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
Choose a soup tureen or pot large enough to hold the bread and soup.
Place a layer of bread slices on the bottom.
Spoon on enough of the soup to cover the bread completely.
Repeat layering until all the soup is used and the bread is soaked.
Let stand at least 20 minutes; it should be very thick.
Stir the soup to break up the bread.
Drizzle with extra-virgin olive oil and sprinkle with the red onion.
Serve warm or at room temperature.