Ribollita Recipe

Recipesfull introduces to you: Popular Recipes. (Ribollita Recipe). Ribollita is a traditional thick Tuscan bread soup, almost a stew, made with cabbage, cannellini beans, and stale bread. Each family has its own recipe with many variations, but always the distinctive flavor of cabbage and beans. Drizzle with some Tuscan extra-virgin olive oil before serving.

Brief

Prep 15 mins

Cook: 2hrs35 mins

Additional: 15 mins

Total: 3hrs5 mins

Servings: 8

Yield: 8 servings

Ribollita Recipe

Ingredients

2 ¾ cups cannellini beans

soaked in water for 12 hours

water to cover

salt to taste

2 tablespoons extra-virgin olive oil

1 small onion

finely chopped

1 rib celery

finely chopped

1 carrot

finely chopped

2 potatoes

peeled and coarsely chopped

10 ounces coarsely chopped kale

10 ounces coarsely chopped Swiss chard

10 ounces coarsely chopped Savoy cabbage

1 (7 ounce) can tomato puree (passata)

salt and ground black pepper to taste

1 loaf stale Tuscan bread

Soup, Stew and Chili

Directions

Step 1

Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender 1 1/2 to 2 hours.

Step 2

Drain the beans reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.

Step 3

Heat oil in a large saucepan over low heat. Cook onion celery and carrot until soft 10 to 15 minutes. Add 1/2 of the reserved cooking liquid pureed beans potatoes kale Swiss chard Savoy cabbage and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft about 40 minutes. Season with salt and pepper.

Step 4

Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.

Step 5

Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

Nutritional Information

Ribollita Recipe

Servings Per Recipe:8

Calories: 559.1

% Daily Value *

Protein: 23.5g 47%

Carbohydrates: 102.1g 33%

Dietary Fiber: 6.8g 27%

Sugars: 4.4g

Fat: 7.5g 12%

Saturated Fat: 1.3g 6%

Vitamin A Iu: 9411.9IU 188%

Niacin Equivalents: 12mg 92%

Vitamin B6: 0.5mg 28%

Vitamin C: 78.6mg 131%

Folate: 221.3mcg 55%

Calcium: 233.3mg 23%

Iron: 8.1mg 45%

Magnesium: 205.6mg 73%

Potassium: 1725.3mg 48%

Sodium: 751.3mg 30%

Thiamin: 0.6mg 56%

Calories From Fat: 67.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.