Ribollita Soup
Ribollita Soup

Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, ribollita soup. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ribollita Soup is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Ribollita Soup is something that I’ve loved my whole life.

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Ribollita, pronounced ree-bohl-LEE-tah, is a classic, hearty Tuscan white bean soup (stew) with vegetables, thickened with day-old bread. It's typically seasoned with some herbs (fresh or dried), and in this recipe, an additional secret flavor maker: Parmesan cheese rind!

To begin with this recipe, we have to first prepare a few ingredients. You can have ribollita soup using 17 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Ribollita Soup:
  1. Prepare 2 tbsp olive oil, extra virgin
  2. Get 4 large garlic cloves, chopped
  3. Get 1 medium onion, chopped
  4. Get 2 carrots, peeled and chopped
  5. Make ready 3 celery ribs, chopped
  6. Prepare 1 dried bay leaf
  7. Get 200 grams spring greens
  8. Get 2 cans cannellini beans, including liquid
  9. Make ready 6 cup chicken stock or vegetable stock
  10. Prepare 1 can (15 ounce) diced tomato
  11. Take 1 1/2 cup day old bread, torn into pieces
  12. Get 1/4 cup fresh basil, chopped
  13. Get grated parmesan cheese (optional)
  14. Get salt
  15. Take ground black pepper
  16. Take 50 grams pancetta or bacon, diced
  17. Make ready 1 egg, beaten

Calling a soup made from scratch "ribollita" is a bit of a misnomer. The word means "reboiled," indicating a leftover soup thickened with day-old bread. This kind of dish is typical to la cucina povera , a traditional style of Italian cuisine that literally translates to "poor cooking." Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available.

Instructions to make Ribollita Soup:
  1. Heat a saucepan over a medium-high heat.
  2. Add the oil and heat. Then fry the meat for a minute and half.
  3. Next add the garlic, onion, carrots, celery, and bay leaf.
  4. Season with salt and pepper.
  5. Sauté until softened, which takes roughly about 5-7 minutes.
  6. Add the greens and sauté for about a minute.
  7. Add beans (including liquid), stock, and tomatoes.
  8. Then bring soup to the boil.
  9. Stir in the bread and reduce to a simmer.
  10. Cook until soup thickens slightly.
  11. Add the egg and simmer for at least 5 minutes.
  12. Remove from the heat and stir in the basil.
  13. Remove bay leaf from the pot.
  14. Check seasoning is okay. Add more salt and pepper if needs be.
  15. Serve topped with grated parmesan.
  16. I had a fair amount of hamburger meat leftover from the previous night. To use it up I turned them into meatballs and added the meat into the soup. I attached the meatball recipe here if you would also like to use the recipe. Bake them as the recipe says and then add the meatballs to the soup. I added them around step 11. - - https://cookpad.com/us/recipes/361023-sticky-barbacue-meatballs

This kind of dish is typical to la cucina povera , a traditional style of Italian cuisine that literally translates to "poor cooking." Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available. Ribollita means 'reboiled', and an essential step to this recipe is to let the soup chill before reheating. Ribollita translates to 'boil again' and refers to reheating beans and greens soup with some stale bread," Rach explains. "Then, often the day after the ribollita was served, the leftover bread and bean soup—now very thick—is fried in olive oil and topped with a fried or poached egg and served a third time." Ribollita in Italian means re-boiled, and simply refers to a leftover vegetable soup, mixed with stale bread and then reheated. It was a traditional staple in the Tuscan countryside and was often consumed, as Paolo explains in his book, even at breakfast!

So that is going to wrap this up for this exceptional food ribollita soup recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!