Tuscan Ribollita Soup Recipe
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- Опубліковано 22 жов 2020
- This incredibly easy to make ribollita soup recipe is loaded with greens, vegetables, and beans that is served with crusty rustic bread.
It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top. It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup. The term Ribolitta literally means re-boiled, and this recipe in its origin uses up everything in the kitchen, so nothing goes to waste.
Ingredients for this recipe:
• 1-pound cannellini beans
• 1 sprig of fresh rosemary
• 2 tablespoons olive oil
• 2 peeled and medium diced medium-sized yellow onions
• 4 medium diced stalks of celery
• 4 peeled and medium diced carrots
• 4 finely minced cloves of garlic
• 2 bunches of thickly sliced Lacinato kale
• ½ sliced savoy cabbage
• 15 ounce can hand-crushed whole peeled tomatoes
• 64 ounces vegetable stock
• sea salt and pepper to taste
• slices of old crusty rustic bread
Serves 10
Prep Time: 20 minutes
Cook Time: 60 minutes
Procedures:
1. Add the beans to a container and cover with until it is about 4 inches over the top of the beans. Cover and set at room temperature overnight.
2. In the morning drain the beans and add to a medium-size pot and cover with water until the beans are covered by about 2 inches along with a sprig of rosemary.
3. Cook the beans for about 30-35 minutes over low to medium heat or until tender.
4. Remove the sprig of rosemary and take ½ of the beans and the liquid and put them into a blender and puree them until smooth. Set aside and keep the other ½ of the beans in the liquid warm.
5. In the meantime, add the olive oil to a large pot over low to medium heat and cook the onions, celery, carrots, and garlic for 8 to 10 minutes or until tender.
6. Next, add in the kale, cabbage, cooked beans in water, pureed beans, tomatoes, and vegetable stock, and cover with a lid and cook for 15-20 minutes over low to medium heat or until the kale and cabbage are tender.
7. Season the soup well with salt and pepper.
8. To serve, place some bread in a serving bowl and pour some of the soup over top. Garnish with optional shredded parmesan cheese and chopped fresh parsley and rosemary.
Chef Notes:
Make-Ahead: You can make this soup up to 1 day ahead of time and it is advised to keep the bread separate from the soup until it is ready to be served.
How to Store: Keep covered and keep the soup separated from the bread and in the refrigerator for up to 4 days. This will freeze in the exact same manner for up to 3 months. Be sure to thaw for 1 day in the refrigerator until it is thawed.
How to Reheat: Add the desired amount of soup into a small size saucepot and head up over low heat until hot. Likewise, you can heat it up in the microwave in a microwave-safe bowl.
Please feel free to use any homemade or store-bought bread from the bakery. Please do not use sliced bagged bread from the bread aisle as it will totally scale down the flavor of this soup.
For a bean alternative, you can use drained and rinsed canned cannellini beans or boil water and cover the dried beans and let stand for 1 hour. - Навчання та стиль
Love your soup recipes! Now that I am retired, make soup all the time - my husband and I enjoy it then freeze portions in quart freezer bags flat in the freezer as a space saver and give to my daughter to take to work for lunches.
Just happen to have all the ingredients plus sour dough bread from your recipe :) Tomorrow temps are to drop to the low 50s here in North Western PA, perfect!
Nice!
Love this soup I’m making it thank you Mr.P God Bless 🙏
Thank you so much for your videos. They have made some things i found hard to do so simple. Like the onion technique. that one is awesome and the peal onions getting them out of their skins. Love every thing you made so far. You are Awesome!
It is a great and healthy soup for winter dinner. So delicious!! Thank you🙏
So good!!
This is actually really good, I used canned beans, but I have never had this soup before and it was really easy and delicious!
I've never heard of this recipe before but I am going to give it a shot, I'll let you know how it goes. It looks absolutely delicious.
Billy, this channel just keeps getting better and better. Thank you for sharing what you do.
Thank you friend!
I’m so excited, I was just thinking what could I try new? With picky little eaters.☺️😉😊 he really makes it so easy, & clear instructions, can’t ask for a more perfect video!! Thank you Chef!
Thanks for watching!
@@ChefBillyParisi May I please”, ask you a Question? Would you have a easy recipe for challah bread/paella/chicken Marsala recipe 🥘 For a serving size for husband, 15 year old boy & 2 yr old,. these two recipes always seems to be such trouble I’m a visual learner with severe ptsd and cooking is my saving grace to deal with life, thank you so much for your inspirational fun”, happy”easy to do.. My family and I are looking”, forward to your next video!!!! I know your probably super busy , thank you anyways!!! 👍🏽👍🏽👍🏽👍🏽
Looks so comforting and delicious
So good!!
Are these recipes posted?
When ahead & made this tonight. Amazing!!
Excellent!
Yummy, can't wait to make this tomorrow....cozy Sunday afternoon soup. Awesome video.
Yes
Yummmm....love this! 🥣
Chef Billy you are always awesome . Your techniques always helps me. God bless you chef and thankyou so much 😉😉🤗🤗🤗🤗😇😇😊😊😊😊😊😊
Appreciate you
Wow
Thank you for this delicious vegetarian recipe! 😋
Come out with a cookbook please 🙏😇
Maybe one day!
I think I missed when you put the crushed tomatoes in.
Yummy!! I love soups because of one dish meals
Yes
just came across your channel absolutely fantastic thank you
Thank you so kindly!!
Great recipe Billy. Soup season is here 😂🙌 Could you also make a winter minestrone tutorial, I'd love it, is one of my fave soups and would like to see your recipe. Have a great weekend
Yes indeed! You too!!
Great recipe, we’re eating kale! I could only find curly kale, and used canned beans. I added a little dried Rosemary when I cooked the veges, since I did not have a Rosemary sprig in the beans.
The original recipe it’s with Italian cavolo Nero
Awesome.
Thanks for watching!
Cookbook, yes I agree! And in fact, have thought about this for a long while already: the Chef Parisi favourite recipes Cookbook. It's much needed Billy, something like what you do with your blog, great recipes, pictures and lots of stories, plus family memories. But when you do that, please don't forget us, the rest of the world with grams, ml and oC. I bought a book from a popular American youtuber only to find one page at the end, with tiny, super tiny print with convertions 😢 very disappointing. Best of luck!!!
I add some chilli .I havnt puréed the beans before but will try that today
I love your videos!! These recipes have been so much fun try try out!! I love the backstories about the recipes too. Do you do any live q&a or live baking?
May do a live qanda the Friday before thanksgiving
A wonderful soup! I know it is going to be a delicious experience because of you... thank you chef Billy is it OK to add pasta for minestrone?
Thanks for watching!
yum!!!!
So good!!
Looks great! Will this freeze?
Yes!
💜
? If you use can beans. What’s the cook time process with the Rosemary ?
no overnight soaking and then the second "boil"?
Still need it
In Maharashtra India we make Aluchi
Bhaji in same way.Very tasty recipe.
When did you add the tomatoes?
sei stato bravissimo nel procedimento iniziale ma! nel finale hai fatto un errorre, si chiame ribollita xche'? il pane raffermo almeno da 2 giorni ,spezzettato viene messo nella tegame e insieme agli ingredienti portato piano piano a RIBOLLIRE fino a che il composto sia denso , comunque sei bravo ,mi chiamo francesco da firenze in toscana
Could be also considered vegan, wish I could give 1 million likes, thanks...Chefs Notes very helpful.
Yes!
You could add chicken to this and you could leave out the kale.
You could
Parmesan
1st
Wait, you forgot the whole point of the soup!! RIBOLLITA. You are supposed to cool it and reheat it (the next day). The double cooking pull all of the flavours out and makes this irresistible. I first tried it at a beautiful barn like restaurant overlooking Montepulciano and can still remember the taste 15 years later.
Great vid otherwise!
This is not ribollita. Please call it something else. Even "ribollita-inspired" would be better. You have to boil the soup for a couple of hours. You add the bread at the end. You break it up into little pieces to thicken the soup. It is not meant to be brothy. It is not meant to have crunchy vegetables in it. It is meant to be very thick. My friends in Tuscany would be shaking their heads at you. Take inspiration where you will but don't try and tell people this is a tutorial on making ribollita because this is not what you made.
Your ancestors were from Italy (Sicily) 🇮🇲🇮🇹but your pronunciation of Italian words is soooo bad. 😞 MinestronE not MinestrOoon. Cannellini not K'nellenn and so on.