Best Ribollita Tuscan Minestrone Recipes

Ribollita (Tuscan Minestrone) image

Provided by evelynathens

Categories Spinach

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 18

4 tablespoons olive oil
1 red onion, chopped
1 leek, white part only,chopped
2 cloves garlic, chopped
4 carrots, sliced into half inch rounds
4 zucchini, sliced into half inch rounds
1/4 whole savoy cabbage, shredded and chopped
2 cups kale, shredded
2 cups spinach, shredded
4 small potatoes, peeled and cut into one half inch cubes
1 cup green beans, cut into bite size pieces
2 cups cooked cannellini beans, 1 cup pureed,the other left whole
5 cups broth, of your choice,plus
more broth, to thin soup
4 tablespoons tomato paste
1 lb stale Italian bread, sliced and cut into 1 inch cubes
grated parmesan cheese
extra virgin olive oil

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) image

Provided by ratherbeswimmin

Categories Beans

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 17

8 ounces dried great northern beans (1 cup) or 8 ounces dried cannellini beans (1 cup)
3 tablespoons olive oil, plus extra for garnish
1 cup chopped onion
1/2 cup chopped leek, white and light green parts only
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 teaspoon crushed dried rosemary
1 (14 1/2 ounce) can diced tomatoes, with juices
8 -10 ounces savoy cabbage, halved, cored, cut into 1/4-inch wide strips (to make 2 1/2 to 3 cups)
1 1/2 tablespoons kosher salt, plus more if needed
8 ounces russet potatoes or 8 ounces yukon gold potatoes, peeled and cut into 1/2-inch dice
8 ounces zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces swiss chard, stems removed and leaves cut into 1/2-inch thick strips (to make 2 cups)
8 slices day-old Italian bread, such as ciabatta (1/2-inch thick slices)
1 -2 whole garlic clove, peeled and halved
1 cup grated parmigiano-reggiano cheese, for garnish

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.