How To make Ribollita(Tuscan Vegetable & Bread Soup)
5 c Chicken stock
1 lb Chicken breasts, skinned
2 Bay leaves
3 tb Olive oil
1 Onion, chopped
2 Garlic clove
minced
2 Carrots, diced
2 Celery stalk :
diced
1 Sweet green pepper, diced
2 c Cabbage -- chopped
1 t Dried thyme
1 t Dried rosemary
19 oz Tomatoes, coarsely chopped,
-undrained 1/4 ts Pepper
10 oz Spinach, frozen chopped
1/2 c Parsley, fresh :
chopped
1 sm Zucchini -- thinly sliced
19 oz White kidney beans, drained
-& rinsed (red would do -also) 8 sl French or Italian bread,
-stale 1 c Parmesan cheese
In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard the bones. Dice meat and set aside. Discard bay leaves. Keep stock warm. Meanwhile, in large skillet, heat 2 tbsp. of the oil over medium heat; cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally. Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary; cook over low heat, stirring occasionally for 10 minutes. Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes. Remove 1 cup soup and set aside. Ladle half of the remaining soup into 24-cup Dutch oven or casse- role; cover with 4 of the bread slices and 1/2 cup of the parmesan cheese. Cover with remaining soup; layer with remaining bread. Drizzle reserved soup over top; sprinkle with remaining parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.) Bake, covered in 350 F. oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot. Garnish: ladle soup into large warmed bowls; garnish with drizzle of olive oil and sprinkle of freshly grated Parmesan cheese.
How To make Ribollita(Tuscan Vegetable & Bread Soup)'s Videos
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.
???????????? Italian Tuscan Ribolitta Soup ~ A hearty vegetable stew featuring lacinato kale & bread
???? Visit jezebelsfeast.com for full recipe for this comforting tomato based vegetable stew... ????????????
Link Below ⬇️
RIBOLLITA RECIPE - Italian Chef Deborah Dal Fovo Tuscan Bread and Vegetable Soup - La Ribollita
Italian Chef Deborah Dal Fovo shows how to make the authentic Tuscan bread and vegetable soup Ribollita on The View From the Bay.
(Courtesy KGO-TV)
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Tuscan Bean and Bread Soup (Ribollita) with Michael's Home Cooking
I love soup and this is a good one!
6 cups rustic bread
2 15 ounce cans Cannellini beans
6 cups water
1/3 cup olive oil
3 carrots
1 onion
1 bunch kale
6 garlic cloves
1 28 ounce can diced tomatoes
1 russet potato
2 bay leaves
1 teaspoon dried rosemary
black pepper
Parmesan cheese for serving
excellent olive oil for serving
Ribollita Bread Soup
Today I would like to share with you my Ribollita Bread Soup recipe.
Written Recipe:
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How to Make Ribollita By Rachael
Ribollita translates to 'boil again' and refers to reheating beans and greens soup with some stale bread, Rach says.