RIBOLLITA
Provided by Anna Thomas
Categories Soup/Stew Bean Potato Tomato Vegetarian High Fiber Dinner Lunch Kale Winter Family Reunion Healthy Low Cholesterol Potluck Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Combine 8 cups water, beans, sage, and sliced garlic in large saucepan. Bring to boil; reduce heat to low, cover, and simmer until beans are tender, stirring occasionally and adding more water by 1/4 cupfuls to keep beans submerged, 2 to 2 1/2 hours, depending on age of beans. Add 1 teaspoon sea salt; simmer 10 minutes. Uncover and cool beans in liquid. DO AHEAD: Can be made 1 day ahead. Cover and chill in cooking liquid.
- Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes. Add chopped garlic; stir 2 minutes. Add celery, carrot, potato, fennel, and thyme; cook until vegetables are tender and begin to turn brown in spots, stirring often, 15 to 18 minutes. Add kale, chard, cabbage, tomatoes, Parmesan rind, 5 cups water, and 1 teaspoon sea salt. Bring to boil; reduce heat to medium-low, cover, and simmer until vegetables are very tender, about 1 1/2 hours. Add beans with cooking liquid and crushed red pepper. Add 2 cups broth. Season with salt and generous amount of pepper. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill. Rewarm before continuing.
- Add bread to soup and simmer, stirring often to break up bread into smaller pieces and adding more broth by 1/2 cupfuls to thin, if desired. Season with sea salt and pepper.
- Divide ribollita among bowls, drizzle with oil, and serve.
- Also called Tuscan kale, dinosaur kale, lacinato kale, or cavolo nero_, black kale has long, narrow dark green leaves; available at some supermarkets and farmers' markets._
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Binita Kandel
[email protected]I would definitely make this soup again.
John Amrich
[email protected]Overall, I thought this was a good recipe. The soup was flavorful and hearty.
Randy Kamaru
[email protected]I didn't have any leftover bread, so I used fresh bread. The soup was still good, but I think it would have been better with leftover bread.
Samuel Michael
[email protected]I found this recipe to be too complicated.
Tebogo Collin
[email protected]This soup is too thick for my taste.
MC Teekay
[email protected]I'm not sure what I did wrong, but my soup turned out bland.
Tshimologo Maja
[email protected]This soup is a little time-consuming to make, but it's worth it. The flavors are amazing.
Wade Pulliam
[email protected]I made this soup in my slow cooker, and it turned out great.
Basit Awan
[email protected]This soup is a great way to use up leftover vegetables.
Ramesh Achhami
[email protected]I'm not a fan of beans, but I loved this soup. The beans were cooked perfectly, and they added a nice texture.
Raees Farooq MaHaR
[email protected]This is the best ribollita recipe I've ever tried. It's so flavorful and hearty.
issam babor
[email protected]I added some kale to my soup, and it was a great addition.
OP SAGOR EMON MEDIYA
[email protected]This soup is even better the next day, so it's perfect for meal prep.
Twin Morine
[email protected]I love that this recipe uses leftover bread. It's a great way to reduce food waste and make a delicious meal at the same time.
Emily Tembo
[email protected]This soup is perfect for a cold winter day. It's warm and comforting, and it fills you up without being too heavy.
lovelyemz
[email protected]I'm not a huge fan of cabbage, but this soup converted me. The flavors are so well-balanced, and the cabbage adds a nice texture.
Asim Nagra
[email protected]This ribollita recipe is a keeper! It's hearty, flavorful, and so easy to make. I used leftover chicken instead of sausage, and it was still delicious.