RIBOLLITA (TUSCAN MINESTRONE)
Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1
RIBOLLITA (TUSCAN MINESTRONE)
Make and share this Ribollita (Tuscan Minestrone) recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and sort through the beans to remove any pebbles.
- Put beans in a large bowl; cover with 3 cups boiling water; soak beans for 1 hour.
- Drain beans in a colander and reserve.
- Heat olive oil in a large heavy pot over med-high heat.
- When hot, add the onion, leek, carrot, and celery; saute until just softened, 3-4 minutes.
- Add in minced garlic and rosemary; saute 1 minute.
- Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoon kosher salt.
- Bring to a boil; decrease heat, and cook at a simmer, covered, for 1 hour.
- Add in potatoes, zucchini, and chard; simmer covered, until the potatoes and zucchini are tender and the chard is wilted, for 20-25 minutes.
- Taste soup and season with salt, as needed.
- When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.
- Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over OR ladle soup into 6 bowls and top each with a bread slice.
- Garnish each serving with Parmesan cheese and a drizzle of olive oil.
Nutrition Facts : Calories 403.4, Fat 12.3, SaturatedFat 3.7, Cholesterol 9.6, Sodium 2228.7, Carbohydrate 56.8, Fiber 13.2, Sugar 7.5, Protein 19.4
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