Best Tuscan Bean Soup Ribollita Recipes

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TUSCAN BEAN SOUP (RIBOLLITA)



Tuscan Bean Soup (Ribollita) image

This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.

Provided by AJ Lombardi

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

¼ cup olive oil
1 large onion, sliced
4 carrots, chopped
2 stalks celery, chopped
4 cloves garlic, crushed
2 zucchini, sliced
4 (14 ounce) cans vegetable stock
1 (15 ounce) can cannellini beans
1 (14 ounce) can chopped tomatoes
1 cup chicken stock
¼ cup pesto
salt and ground black pepper to taste
1 tablespoon olive oil
1 (16 ounce) bag fresh spinach

Steps:

  • Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
  • Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g

TUSCAN WHITE BEAN AND BREAD SOUP (RIBOLLITA)



Tuscan White Bean and Bread Soup (Ribollita) image

Taken from The Best International Recipe, posted for safekeeping. Do not use sliced sandwich bread in place of the crusty bread. If necessary, substitute chard for the kale.

Provided by cellogirl2

Categories     Chard

Time 2h

Yield 8 serving(s)

Number Of Ingredients 15

6 cups ciabatta, cut into 1-inch chunks
2 (15 ounce) cans cannellini beans, drained and rinsed
6 cups water
1/3 cup extra virgin olive oil, plus extra for serving
3 medium carrots, peeled and chopped fine
1 onion, minced
1 bunch kale, thick stems and leaves separated, stems chopped fine, and leaves sliced into 1-inch-thick strips (about 1 pound)
salt
6 medium garlic cloves, minced
1 (28 ounce) can diced tomatoes, drained
1 large russet potato, peeled and cut into 1/2-inch chunks
2 bay leaves
1 sprig fresh rosemary
ground black pepper
grated parmesan cheese, for serving

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 300 degrees.
  • Spread the bread cubes out over a rimmed baking sheet and bake until dried but not browned, about 30 minutes; set aside.
  • Process half the beans and 1/4 cup sof the water in a food processor until mostly smooth, about 12 pulses, stopping to scrape down the sides of the bowl as needed; set aside.
  • Heat oil in a large Dutch oven over medium heat until shimmering.
  • Add carrots, onion, kale stems, and 1/2 teaspoons salt and cook until vegetables are softened, 8 to 10 minutes.
  • Stir in the garlic and cook until fragrant, about 30 seconds.
  • Stir in tomatoes and cook until softened, about 2 minutes.
  • Stir in pureed beans, remaining whole beans, remaining water, kale leaves, potato, and bay leaves and bring to a simmer.
  • Reduce heat to low, partially cover, and simmer until potato is tender, about 40 minutes.
  • Stir in rosemary sprig and 2 cups of dried bread cubes into the soup, cover, and let stand off the heat until the bread is soggy and falling apart, 15 to 20 minutes.
  • Discard rosemary sprig and bay leaves and stir to break up bread pieces and thicken the soup.
  • Season to taste with salt and pepper.
  • Divide remaining bread cubes among individual bowls and ladle thickened soup over the top.
  • Drizzle olive oil over top of each portion and serve, passing out the Parmesan cheese separately.

Nutrition Facts : Calories 319.7, Fat 9.8, SaturatedFat 1.4, Sodium 255.6, Carbohydrate 47.9, Fiber 10.5, Sugar 6.1, Protein 13.4

RIBOLLITA (TUSCAN BEAN SOUP)



RIBOLLITA (TUSCAN BEAN SOUP) image

Categories     Soup/Stew     Bean     Vegetable     Stew     Fall

Number Of Ingredients 17

1 cup Great Northern/white beans
water
1/4 c. onion, minced
1 t garlic, minced
3 T olive oil
1 c celery, finely chopped
1 c carrots, finely chopped
2 c tomatoes, seeded and chopped (prefer Roma)
1 T parsley, minced
1 1/2 t salt
1 t rosemary
1 t oregano
1/2 t thyme
1/8 t black pepper
4 c cabbage, thinly sliced ( savoy)
parmesan cheese
garlic croutons

Steps:

  • 1. Soak beans overnight or use quick soak method. 2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften. 3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender. 4. Serve topped with parmesan cheese and garlic croutons.

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