Italian

Ribollita

Name: Ribollita recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 80g unsalted butter, chopped; 3 garlic cloves, crushed; 1 onion, finely chopped; 1 celery stalk, finely chopped; 1 carrot, finely chopped; 2 tbs finely chopped thyme, plus extra to serve; 2 tbs finely chopped flat-leaf parsley; 2 tbs finely chopped tarragon; 2 bay leaves; 250g dried cannellini beans, soaked overnight, drained; 8 cups (2L) chicken or vegetable stock; 2 x 400g cans crushed tomatoes; 1 bunch cavolo nero, stalks removed, roughly chopped; 4 thick slices sourdough bread, torn into chunks; 1/4 cup (20g) grated parmesan, plus extra to serve

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https://healthimprovements.info/recipes/ribollita-recipe/cr8b9fsi — Ribollita

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by Rinaldo Di Stasio

Aug 22, 2019

Ribollita is a famous Tuscan bread soup.

2 tbs extra virgin olive oil, plus extra to drizzle
80g unsalted butter, chopped
3 garlic cloves, crushed
1 onion, finely chopped
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tbs finely chopped thyme, plus extra to serve
2 tbs finely chopped flat-leaf parsley
2 tbs finely chopped tarragon
2 bay leaves
250g dried cannellini beans, soaked overnight, drained
8 cups (2L) chicken or vegetable stock
2 x 400g cans crushed tomatoes
1 bunch cavolo nero, stalks removed, roughly chopped
4 thick slices sourdough bread, torn into chunks
1/4 cup (20g) grated parmesan, plus extra to serve

Method

1.

Heat the oil and butter in a large saucepan over high heat. Add garlic, onion, celery, carrot and half the herbs. Cook, stirring, for 3-4 minutes or until onion has softened. Add cannellini beans, stock and crushed tomatoes. Season and stir to combine. Bring to the boil, reduce heat to low and simmer for 8-10 minutes or until vegetables have softened.
2.

Stir in the cavolo nero, reduce heat and cook for 30-35 minutes or until beans are soft and cooked and ribollita is thickened slightly. Stir in remaining 1 tbs herbs and season to taste.
3.

Preheat oven to 180°C.
4.

Meanwhile, spread sourdough on a baking tray, drizzle with extra olive oil and scatter with parmesan. Season to taste. Bake for 12-15 minutes or until bread is crisp and golden. Add to soup and season. Divide among bowls, and scatter with extra thyme and parmesan to serve.