Ribollita à la carte - Florence, Italy | euromaxx
We find out how to make Ribollita, a dish the locals in Tuscany have been cooking since the Middle Ages. It's basically a thick and hearty vegetable and bread soup. We visit the Trattoria Da Burde in the city of Florence.
RIBOLITTA, Hearty Tuscan Vegetable & Bread Soup (e55)
Buon Giorno A Tutti! In this episode, Nonna Mia, la nonna di tutti (everyone's grandmother), stews up a very hearty and healthy Tuscan soup called Ribollita. It's chock full of garden goodness and perfect for a cold Autumn or Winter day. It's essentially a Farmer's Soup or the Kitchen Sink Soup, so there is a lot of bandwidth for personalising the ingredients your way.
RIBOLLITA means to 're-boil' in Italian. This was traditionally made and reheated the following day. This is a classic 'cucina povera' dish, which basically translates into poor kitchen. It's wholesome and rustic and incredibly delicious.
Ingredients:
- extra virgin olive oil (EVOO) about 1/4 cup & more for drizzling once plated
- 1 large onion, finely chopped
- 3 large carrots, finely chopped
- 3 celery stalks
- finely chopped
- 6 garlic cloves
- finely chopped
- 2 leeks, thoroughly washed, and thinly sliced
- 2 potatoes, peeled and chopped
- 2 zucchini, sliced about 1 cm thick
- 6 cups of chopped kale
- head of savoy cabbage
- 1/2 teaspoon of hot pepper
- 1 28 oz can of whole tomatoes
- 3 bay leaves
- sprig of rosemary
- 1/2 teaspoon of thyme or a sprig
- 1 teaspoon of oregano
- 2 14 oz cans of cannellini beans
- a few pieces of parmesan cheese rinds
- 3 cups of bread bits / cubes
- parmesan cheese for sprinkling- sea salt to taste
You will want a very large pot for the plentiful, bulky ingredients. Nonna starts by adding EVOO and over medium-low heat, she makes her soffritto by sweating the onions, celery and carrots - the holy trinity. 'Soffritto' is the soup base. This takes about 10 minutes.
She then adds her garlic and the whites of 2 thoroughly cleaned leeks and cook for another 10 minutes.
Add 2 potatoes (chopped) and 2 zucchini (sliced 1 cm) and continue to cook for about 8 minutes.
Then add in your 6 cups of chopped kale and a whole head of savoy cabbage, chopped. You may use other ingredients like spinach or Swiss chard - there's plenty of room to personalise with your favourite greens and vegetables. Stirring frequently, continue for about 10 minutes.
Squeeze the whole tomatoes and add everything (juice and tomatoes) into the soup. Nonna uses San Marzano tomatoes, but use what you have. Add 6 cups of stock of your choice, bay leaves, oregano, rosemary and thyme.
Add 1 14 oz can of cannellini beans, whole and another pureed. Lastly, Nonna adds in a few parmesan cheese rinds - it adds a gorgeous flavour and she strongly recommends it. Simmer away for about half an hour.
While it is simmering, cube or break the day-old bread. Nonna prefers the rustic look of breaking the bread vs cutting it, but it is entirely up to you. In this episode, she uses Calabrese bread, but feel free to use a bread of your choice.
In a final step, add in the bread and allow it to simmer for a final 15 minutes
and let it stand a few minutes before serving.
Scoop up this delicious soup, drizzle with EVOO, sprinkle with grated cheese and enjoy!
This serves at least 8, very hearty, standalone meals.
Buon Appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
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Minestra di Pane | Tuscan Bean and Bread Soup with Kale and Cabbage
A perfect example of the Cucina Povera, slow cooked Tuscan beans are turned into a rich stew-like soup by layering with bread and baking. The beans are enriched with kale and cabbage, simply, instead of the vegetable rich Minestrone which becomes Ribollita. The recipe starts by making a pot of traditional tuscan beans.
Tuscan Ribollita Soup
Creamy, chunky, healthy, Italian, full flavoured, warming, comforting…this recipe has it all and I think I could quite happily spend the whole of February eating this Ribollita soup.
Full recipe:
INGREDIENTS:
½ tbsp. Olive oil
1 large onion finely chopped
1 Leek chopped
2 garlic cloves finely chopped
½ tsp dried thyme
1 carrot finely chopped
2 celery sticks finely chopped
2 medium vine tomatoes deseeded and roughly cubed
600ml / 2.5 cups vegetable stock plus extra water if required
2 sprigs of fresh thyme
1 small tin cannellini beans drained
20g / 1.35 tbsp freshly grated parmesan or vegetarian alternative
100g / 1.5 cups black kale or cabbage
Optional
Sea salt black pepper and extra parmesan to season
Ciabatta or stale bread to serve
Classic Italian Soup (Ribollita) - Day 30
VEGANUARY WEEK 4
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This ribollita is DELICIOUS! If you don't know what it is, it's a Tuscan bread stew that's hearty and healthy.
Ribollita means re-boiled - it's designed to be made in big batches and then re-boiled when you're ready to eat it next!
This works perfectly as a recipe in our meal plan as we make it for dinner then serve for lunch again later in the week and it's still just as tasty. ????
Have you tried one of these stews before?! Let us know in the comments!
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Let us know your thoughts on this Ribolitta recipe in the comments below! x
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Tuscan Ribollita Soup Recipe
This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top. It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup. The term Ribolitta literally means re-boiled, and this recipe in its origin uses up everything in the kitchen, so nothing goes to waste.
Ingredients for this recipe:
• 1-pound cannellini beans
• 1 sprig of fresh rosemary
• 2 tablespoons olive oil
• 2 peeled and medium diced medium-sized yellow onions
• 4 medium diced stalks of celery
• 4 peeled and medium diced carrots
• 4 finely minced cloves of garlic
• 2 bunches of thickly sliced Lacinato kale
• ½ sliced savoy cabbage
• 15 ounce can hand-crushed whole peeled tomatoes
• 64 ounces vegetable stock
• sea salt and pepper to taste
• slices of old crusty rustic bread
Serves 10
Prep Time: 20 minutes
Cook Time: 60 minutes
Procedures:
1. Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
3. Cook the beans for about 30-35 minutes over low to medium heat or until tender.
4. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
7. Season the soup well with salt and pepper.
8. To serve, place some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced bagged bread from the bread aisle as it will totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour.