Ribollita

WP_20131105_013Ribollita is a Tuscan soup. It means to re-boil, literally.” It is easily described as a hearty potage made with bread and vegetables.

There are many variations but the main ingredients always include leftover bread, cannellini (white beans) beans and veggies such as carrots, cabbage and onions.

For me, when making the soup the star players, the veggies, are often different and dependent on whatever I have in my fridge on that day.

I also like to include veggies like squash, zucchini and tomatoes.

Ingredients

  • 2 cups  (1-inch) cubed hearty Italian country bread (about 6 ounces)
  • Cooking spray
  • 3 tablespoons  extra-virgin olive oil, divided
  • 1 cup chopped onion
  • 2 celery stalks chopped
  • 1 tablespoon minced garlic
  • 1 box of vegetable stock
  • 3 cups  (1-inch) chopped kale
  • 2 zucchini sliced
  • 2 cups squash chopped into 1 inch pieces
  • 1 cups cubed peeled Yukon gold or red potato
  • 1 cup sliced carrot
  • 1 can 14.5-ounce whole plum tomatoes, undrained and chopped
  • 1 can 15 ounces cannellini beans or other white beans, rinsed, drained, and divided
  • 1/4 teaspoon  salt
  • 1/4 teaspoon  dried thyme
  • 1/4 teaspoon  dried oregano
  • 1 dried bay leaf
  • 1/2 cup  (2 ounces) shaved or grated Parmigiano-Reggiano cheese

Instructions

  1. Preheat oven to 375°.
  2. Place 2 cups bread on a baking sheet, and lightly coat with cooking spray. Bake at 375° for 15 minutes or until toasted, stirring occasionally. Remove from oven; cool.
  3. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium-high heat. Add the chopped onion and celery to pan; sauté for about 5 minutes. Add the garlic, and sauté for about 1 minute. Add broth, kale, potatoes, squash and zucchini. Next add spices.
  4. Cover, reduce heat, and simmer 20 minutes or until greens are wilted, stirring occasionally. Stir in 1 can of beans. Bring to a boil. Reduce heat, and simmer 35 minutes or until potato and carrot are tender.
  5. Remove from heat; cover and let stand 10 minutes. Ladle about 1 cup of soup into a bowl. Sprinkle with 1 tablespoon cheese, a few croutons and drizzle of evo oil if wanted.
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