Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, ribollita soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Ribollita Soup is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Ribollita Soup is something which I’ve loved my entire life.
Allow to soak overnight in the refrigerator. 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.
To begin with this recipe, we have to first prepare a few components. You can have ribollita soup using 17 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Ribollita Soup:
- Make ready 2 tbsp olive oil, extra virgin
- Get 4 large garlic cloves, chopped
- Prepare 1 medium onion, chopped
- Take 2 carrots, peeled and chopped
- Make ready 3 celery ribs, chopped
- Take 1 dried bay leaf
- Get 200 grams spring greens
- Get 2 cans cannellini beans, including liquid
- Prepare 6 cup chicken stock or vegetable stock
- Prepare 1 can (15 ounce) diced tomato
- Take 1 1/2 cup day old bread, torn into pieces
- Make ready 1/4 cup fresh basil, chopped
- Make ready grated parmesan cheese (optional)
- Get salt
- Prepare ground black pepper
- Get 50 grams pancetta or bacon, diced
- Make ready 1 egg, beaten
It's essentially another way to use up stale Tuscan bread (since Tuscan bread is made without salt, it hardens quite quickly). 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.
Steps to make Ribollita Soup:
- Heat a saucepan over a medium-high heat.
- Add the oil and heat. Then fry the meat for a minute and half.
- Next add the garlic, onion, carrots, celery, and bay leaf.
- Season with salt and pepper.
- Sauté until softened, which takes roughly about 5-7 minutes.
- Add the greens and sauté for about a minute.
- Add beans (including liquid), stock, and tomatoes.
- Then bring soup to the boil.
- Stir in the bread and reduce to a simmer.
- Cook until soup thickens slightly.
- Add the egg and simmer for at least 5 minutes.
- Remove from the heat and stir in the basil.
- Remove bay leaf from the pot.
- Check seasoning is okay. Add more salt and pepper if needs be.
- Serve topped with grated parmesan.
- 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
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. 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!
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