Best Tuscan Soup Ribollita Con Verdure Rachael Ray Recipes

RIBOLLITA

Ribollita image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
4 large cloves garlic, chopped
1 medium onion, chopped
2 carrots, peeled and diced
2 ribs celery, chopped
1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
Coarse salt and freshly ground black pepper
2 cans small white beans, such as Goya brand, cannellini beans may be substituted but look for cans marked "small white beans" on international foods aisle of market
6 cups chicken stock or broth
2 cups tomato sauce
3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf
1 small white onion, thinly sliced or finely chopped, for garnish
1 cup grated Parmigiano-Reggiano, for garnish

Steps:

Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with thinly sliced or finely chopped raw onion, a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano.

TUSCAN SOUP (RIBOLLITA CON VERDURE) RACHAEL RAY

Tuscan Soup (Ribollita Con Verdure) Rachael Ray image

Make and share this Tuscan Soup (Ribollita Con Verdure) Rachael Ray recipe from Food.com.

Provided by KathyP53

Categories Greens

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil (plus some for drizzling)
4 slices pancetta (or bacon)
2 sprigs fresh rosemary (fine chopped)
4 garlic cloves, chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 ounce) can crushed tomatoes
6 cups beef broth
1/2 lb stale bread, torn into pieces
2 (15 ounce) cans small white beans (smaller than canellini beans)
4 cups chopped kale
1/2 cup grated parmigiano-reggiano cheese

Steps:

Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, 3/4 of onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.
Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.
Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in pot.
Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil, and a spoonful of remaining finely chopped onion.

Nutrition Facts : Calories 712, Fat 17.6, SaturatedFat 4.4, Cholesterol 7.2, Sodium 2071.6, Carbohydrate 103.8, Fiber 17, Sugar 7.5, Protein 34

RIBOLLITA (VEGETABLE, BEAN AND STALE BREAD SOUP)

Ribollita (Vegetable, Bean and Stale Bread Soup) image

Provided by Rachael Ray : Food Network

Time 5h35m

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
8 cups chicken stock
3 to 4 cloves garlic, crushed
2 onions, 1/2 peeled, 1 1/2 chopped
Salt and freshly ground black pepper
5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces
About 1/4 cup EVOO, plus some for drizzling at the table
2 carrots, chopped
2 small ribs celery with leafy tops, chopped
1 teaspoon crushed red pepper flakes, 1/3 palmful
1 fresh bay leaf
Herb bundle of fresh parsley, sage, thyme and rosemary
1/2 cup dry white wine
1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens)
1/2 small savoy cabbage, cored and chopped, about 2 to 3 cups
A few grates of nutmeg
2 cups tomato puree or passata
Parmigiano-Reggiano rind, plus freshly grated to pass at table
1 small white or red onion, finely chopped

Steps:

Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.

RIBOLLITA CON VERDURE

Ribollita con Verdure image

This soup is a staple in Tuscany, my favorite place to eat because the food goes back so many generations and remains so simple and not-fussed-with. null This bread soup has some vegetable in it, but it is made with beef stock. For a vegetarian version, use all vegetable or wild mushroom stock and skip the pancetta or bacon.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil, 3 turns of the pan, plus some for drizzling
4 thick slices pancetta (not smoked) or bacon (smoked), chopped
2 sprigs fresh rosemary, leaves finely chopped
4 to 6 cloves garlic, chopped
1 medium to large onion, finely chopped
2 medium carrots, diced
1 medium, skinny zucchini, cut into thin slices
Salt and pepper
1/2 cup dry red wine, a couple of glugs
1 (15-ounce) can petite diced or chunky style crushed tomatoes
6 cups beef stock, available in boxes on soup aisle (recommended: Kitchen Basics brand)
4 cups, about 1/2 pound, chopped or torn stale bread
2 (15-ounce), small white beans (recommended: Goya brand, smaller than cannellini beans)
4 cups chopped kale or chard
1/2 cup grated Parmigiano-Reggiano, to pass at table

Steps:

Heat a soup pot over medium-high heat. Add oil and the the pancetta or bacon and render 4 minutes. Add rosemary, the garlic, 3/4 of the onions, carrots and zucchini and season with salt and pepper. Saute the veggies 7 to 8 minutes, then add wine and deglaze the pot. Stir in the tomatoes and stock and bring up the heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile the greens into the pot and wilt them into the soup. Simmer the ribollita 5 to 10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency. A wooden spoon should be able to stand upright in the pot. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese, an additional drizzle of extra-virgin olive oil, and a spoonful of reserved finely chopped raw onions.