Ribollita (Vegetable, Bean and Stale Bread Soup)

Name: Ribollita (Vegetable, Bean and Stale Bread Soup)
Prep time: 5 h 35 min
Cook time: 5 h 35 min
Total time: 5 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 5 slices 1-inch thick peasant style bread, cut into coarse cubes or torn into pieces; 2 carrots, chopped; 2 small ribs celery with leafy tops, chopped; 2 liters chicken stock; 237 milliliters borlotti beans or other small dried bean, soaked for 4 hours; 118 milliliters dry white wine; 59 milliliters About EVOO, plus some for drizzling at the table; 1 fresh bay leaf; 3 cloves garlic, crushed; 9 servings A few grates of nutmeg; 2 onions, 1/2 peeled, 1 1/2 chopped; 6 servings Parmigiano-Reggiano rind, plus freshly grated to pass at table; 6 servings Herb bundle of fresh parsley, sage, thyme and rosemary; 1 small white or red onion, finely chopped; 1 teaspoon crushed red pepper flakes, 1/3 palmful; 6 servings Salt and freshly ground black pepper; 1 smalls savoy cabbage, cored and chopped, about 2 to 3 cups; 1 bunch Tuscan kale (also known as lacinato or dinosaur) or Swiss chard, stemmed and chopped, (about 12 ounces trimmed greens); 473 milliliters tomato puree or passata

Ribollita (Vegetable, Bean and Stale Bread Soup) might be just the main course you are searching for. This recipe serves 6. One portion of this dish contains approximately 34g of protein, 23g of fat, and a total of 616 calories. Head to the store and pick up bread, tomato puree, garlic, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes roughly 5 hours and 35 minutes. It can be enjoyed any time, but it is especially good for Autumn.

Instructions

Watch how to make this recipe.

Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.

Ingredients you will need

Butternut Squash

Zucchini

Fennel

Soup

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.

Ingredients you will need

Salt And Pepper

Chicken Stock

Garlic

Beans

Clove

Onion

Equipment you will use

Pot

Meanwhile, preheat the oven to 350 degrees F.

Equipment you will use

Oven

Bake the bread until deeply golden and toasted. Store in foil.

Ingredients you will need

Bread

Equipment you will use

Oven

Aluminum Foil

Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Whole Garlic Cloves

Red Pepper Flakes

Bay Leaves

Carrot

Celery

Onion

Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more.

Ingredients you will need

Cabbage

Greens

Nutmeg

Kale

Wine

Add the beans and their liquids and the tomato puree. Stir.

Ingredients you will need

Tomato Puree

Beans

Add 2 cups more stock (reserve 2 cups for the night you serve).

Ingredients you will need

Stock

Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes.

Ingredients you will need

Cheese

Beef

Soup

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.

Ingredients you will need

Vegetable

Beans

Soup

Equipment you will use

Food Processor

Pot

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.

Ingredients you will need

Seasoning

Bread

Stock

Soup

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.

Ingredients you will need

Extra Virgin Olive Oil

Soup

Bay Leaves

Cheese

Potato