Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, ribollita soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Ribollita Soup is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Ribollita Soup is something which I have loved my whole life. They are fine and they look wonderful.
The only thing better than soup with bread? Soup that not only has chunks of bread in it, but crunchy croutons on top as well. Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion.
To get started with this particular recipe, we must prepare a few components. You can have ribollita soup using 17 ingredients and 16 steps. Here is how you can achieve that.
The ingredients needed to make Ribollita Soup:
- Prepare 2 tbsp olive oil, extra virgin
- Make ready 4 large garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Get 2 carrots, peeled and chopped
- Prepare 3 celery ribs, chopped
- Prepare 1 dried bay leaf
- Get 200 grams spring greens
- Prepare 2 cans cannellini beans, including liquid
- Get 6 cup chicken stock or vegetable stock
- Get 1 can (15 ounce) diced tomato
- Make ready 1 1/2 cup day old bread, torn into pieces
- Prepare 1/4 cup fresh basil, chopped
- Get grated parmesan cheese (optional)
- Get salt
- Make ready ground black pepper
- Get 50 grams pancetta or bacon, diced
- Prepare 1 egg, beaten
This ribollita recipe uses a bean mash, which keeps the soup gluten-free and adds fiber. This Ribollita, or Tuscan white bean soup, is a hearty, healthy vegetarian meal! It's a delicious vegetarian Tuscan white bean soup thickened with cubes of bread. Ribollita is a hearty, comforting soup that is very traditional and popular throughout Tuscany, and particularly in Florence.
Instructions 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
It's a delicious vegetarian Tuscan white bean soup thickened with cubes of bread. 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. Ribollita is a thick Tuscan stew - dark greens, lots of beans, vegetables, olive oil, thickened with day-old bread. It is hearty, filling, infinitely nourishing, and flat-out, the sort of food I crave.
So that is going to wrap this up with this special food ribollita soup recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
