Tuscan Bean Soup Ribollita Food

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TUSCAN BEAN SOUP (RIBOLLITA)

2020-03-10



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

Ingredients:

  • 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 BREAD AND VEGETABLE SOUP (RIBOLLITA)

2013-02-17



Tuscan Bread and Vegetable Soup (Ribollita) image

Make and share this Tuscan Bread and Vegetable Soup (Ribollita) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 4h

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients:

  • 4 cups homemade chicken broth (or a mix of half store-bought broth and half water) or 4 cups meat broth (or a mix of half store-bought broth and half water)
  • 1/4 cup olive oil
  • 2 tender celery ribs, chopped
  • 2 medium carrots, chopped
  • 2 garlic cloves, finely chopped
  • 1 small red onion, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 lbs peeled seeded chopped fresh tomatoes (or 1 1/2 c. canned Italian peeled tomatoes with their juice, chopped)
  • 3 cups drained cooked cannellini beans
  • 2 medium boiling potatoes, peeled and diced
  • 2 medium zucchini, chopped
  • 1 lb cabbage (about 4 cups) or 1 lb kale, thinly sliced (about 4 cups)
  • 8 ounces green beans, trimmed and cut into bite-size pieces
  • salt
  • fresh ground black pepper
  • 8 ounces day-old Italian bread, thinly sliced
  • extra-virgin olive oil
  • red onion, very thin slices (optional)

Steps:

  • Prepare the broth, if necessary.
  • Then, pour the olive oil in a large pot.
  • Add the celery, carrots, garlic, onion, and herbs.
  • Cook, stirring frequently over medium heat until the celery and other aromatics are tender and golden, about 20 minutes.
  • Add the tomatoes and cook 10 minutes.
  • Stir in the beans, remaining vegetables, and salt and pepper to taste.
  • Add the broth and water to just cover.
  • Bring to a simmer.
  • Cook gently, over very low heat, until the vegetables are tender, about 2 hours.
  • Let cool slightly.
  • When ready to serve, pour about 4 cups of the soup into a blender or food processor.
  • Puree the soup, then transfer it to a pot along with the remaining soup; reheat gently.
  • Choose a soup tureen or pot large enough to hold the bread and soup.
  • Place a layer of bread slices on the bottom.
  • Spoon on enough of the soup to cover the bread completely.
  • Repeat layering until all the soup is used and the bread is soaked.
  • Let stand at least 20 minutes; it should be very thick.
  • Stir the soup to break up the bread.
  • Drizzle with extra-virgin olive oil and sprinkle with the red onion.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 327.7, Fat 9.6, SaturatedFat 1.6, Cholesterol 0.6, Sodium 884, Carbohydrate 48.8, Fiber 11.1, Sugar 10, Protein 14

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