Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, ribollita soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread. 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 is a famous Tuscan bread soup, a hearty potage made with bread and vegetables.
Ribollita Soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Ribollita Soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook ribollita soup using 17 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Ribollita Soup:
- Prepare 2 tbsp olive oil, extra virgin
- Get 4 large garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Take 2 carrots, peeled and chopped
- Make ready 3 celery ribs, chopped
- Get 1 dried bay leaf
- Take 200 grams spring greens
- Take 2 cans cannellini beans, including liquid
- Make ready 6 cup chicken stock or vegetable stock
- Prepare 1 can (15 ounce) diced tomato
- Prepare 1 1/2 cup day old bread, torn into pieces
- Prepare 1/4 cup fresh basil, chopped
- Take grated parmesan cheese (optional)
- Take salt
- Get ground black pepper
- Make ready 50 grams pancetta or bacon, diced
- Prepare 1 egg, beaten
It is hearty, filling, infinitely nourishing, and flat-out, the sort of food I crave. 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. Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens Very filling soup!
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
Ribollita means twice-cooked, or 'reboiled,' in Italian. A white bean stock is livened up with greens Very filling soup! Similar to the one I had in Tuscany minus the canned tomatoes which I left out as. 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.
So that’s going to wrap this up with this exceptional food ribollita soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
