Ribollita - Tuscan Italian minestrone (V & Ve)
Ribollita - Tuscan Italian minestrone (V & Ve)

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, ribollita - tuscan italian minestrone (v & ve). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Ribollita - Tuscan Italian minestrone (V & Ve) is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. Ribollita - Tuscan Italian minestrone (V & Ve) is something that I’ve loved my whole life. They’re fine and they look wonderful.

Riboliita is a hearty soup originating in Tuscany. What set this soup apart from other Minestra recipes is the use of stale bread to make the soup more substantial (and to economize, of course). This delicious soup is best made a day before serving because it is even better on the second day.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ribollita - Tuscan Italian minestrone (V & Ve):
  1. Prepare 400 g cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster)
  2. Prepare 300 g stale bread or toasted bread like sourdough
  3. Prepare 1 bunch cavolo nero
  4. Take 1 bunch chard (I could only find rainbow chard)
  5. Get 1/4 savoy cabbage (I couldn't find it)
  6. Make ready 2 potatoes
  7. Get 1 big white onion
  8. Get 3 gloves garlic
  9. Make ready 2 carrots diced
  10. Make ready 1 stick celery
  11. Prepare Parmesan rind (skip for VE option)
  12. Make ready 1 cup passata
  13. Get 1 big courgette or 2 small
  14. Prepare rosmary
  15. Make ready 2 bay leaves
  16. Get thyme
  17. Take 2 liter vegetable broth
  18. Make ready extra virgin olive oil
  19. Take salt & pepper
  20. Take Grated parmesan to serve

From Minestrone to Ribollita. "Everything starts with the minestrone: a stock-based soup with chunks of vegetables and beans", said Carlo. "The farmer's wife would spend hours preping a hearty vegetable soup with onions, carrots, celery, potatoes, zucchini, wild herbs from the countryside, lots of cabbage. Ribollita is a famous Tuscan bread soup, a hearty potage made with bread and vegetables. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. However, here in Italy, minestrone isn't one recipe.

Steps to make Ribollita - Tuscan Italian minestrone (V & Ve):
  1. If you have dried beans then start by putting them in lots of water for 12 hours before cooking, I leave mine overnight. They should double in size and get softer by the morning.
  2. Cook the beans by adding them in a pot with LOTS of cold water, rosemary and bay leaves until it just starts to boil. Now bring the heat down to the very minimum on the smallest fire you have and leave to cook for 2 hours without mixing the beans so that they don't fall apart. Check to ensure that there is still water. (I would suggest putting the rosemary in a un-dyed cloth if you don't want to spend ages fishing out the needles from the beans like I had to do)
  3. Whilst this is cooking you can start by chopping everything up like shown in the picture below. For the Parmesan rind if using, scrape the part with the numbers a bit and chop it into thing pieces
  4. When the beans are ready fish them out and keep the water that you cooked them in. You can use that with some stock to make your vegetable broth.
  5. Now put some butter and oil (oil only for vegan option) into a large pot, if cast iron or clay even better. Add the onion, celery and carrots until soft, add the potatoes and the parmesan grind if using and cook for a couple of minutes. Now add the passata and cook for a few minutes.
  6. Add the cavolo nero, chard and cabbage and use some of the broth to cover most of the vegetables. The leaves don't need to be submerged at this point. as they will quickly diminish in size when cooked. Cover with a lid and cook for 2 hours checking every 30 min or so to ensure that the broth is not boiling down. If it looks too watery remove the lid to let it dry out.
  7. In the meantime take more than half of the beans and mix with with a mixer until they become a thick puree. You will add this to the soup later on.
  8. At the end of the 2 hours add the mixed beans and cook for another 30 minutes.
  9. Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes.
  10. To serve, toast the bread slices and put it at the bottom of a dish. Add the ribollita, sprinkle with extra virgin olive oil and a sprinkle of parmesan.

Italians make it in different ways depending on where they live and what's in season locally. Ribollita doesn't have pasta in it but Tuscan minestrone soup does. The most commonly used pasta types are ditalini or maltagliati. Ribollita is an Italian vegetable stew traditionally thickened by bread as a way to use up old crusts going stale. The word means "reboiled" in Italian, referring to how it was originally made: reheating leftover minestrone or vegetable soup with old bread.

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