RIBOLLITA (TUSCAN MINESTRONE)
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.
Provided by evelynathens
Categories Spinach
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat the olive oil in a large pot and sauté the onion and leek together over low heat until they begin to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomato paste and stir to dissolve; cover and cook the soup for 1 hour; add the beans.
- The next day, reheat soup gently and stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
- Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.
Nutrition Facts : Calories 831.6, Fat 19.8, SaturatedFat 3.6, Cholesterol 1, Sodium 2598.8, Carbohydrate 139, Fiber 19.8, Sugar 14.9, Protein 30.1
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Christabel Mercado
[email protected]This ribollita is simply stunning! The flavors are perfectly balanced, and the texture is creamy and comforting. I highly recommend this recipe to anyone who loves Italian food.
Nhlahla Dankie
[email protected]I was thrilled to find that this recipe can be made gluten-free. I simply used gluten-free bread and gluten-free pasta. The soup was just as delicious as the traditional version.
Saroj Neupane
[email protected]I love that this recipe can easily be made vegetarian. Simply omit the pancetta and use vegetable broth instead of chicken broth. The soup is still just as flavorful and delicious.
Fetah Grisholli
[email protected]This recipe is very budget-friendly. You can use inexpensive ingredients and still end up with a delicious and satisfying meal. I also appreciate that the recipe makes a large batch, so I can have leftovers for lunch or dinner the next day.
liton paul
[email protected]This is one of the quickest and easiest soups I've ever made. It's perfect for busy weeknights when you don't have a lot of time to cook. I also love that I can make it ahead of time and reheat it later.
Tayyab Raheem
[email protected]The flavors in this soup are incredible! The combination of the different vegetables, herbs, and spices is perfect. I especially love the hint of smokiness from the pancetta. This soup is sure to impress your guests.
Ren
[email protected]I love that this recipe is packed with healthy vegetables. It's a great way to get your daily dose of vitamins and minerals. I also appreciate that the recipe is relatively low in sodium, which is important for people with high blood pressure.
Azharsafeena Azhar
[email protected]As a beginner cook, I was a bit intimidated by this recipe at first. But I'm so glad I tried it! The instructions were clear and easy to follow, and the results were amazing. This soup is now one of my favorites.
Vukosi Shivambu
[email protected]I've made this ribollita several times now, and it's always a hit. The flavors are rich and complex, and the soup is so comforting on a cold day. I especially love the addition of the kale, which adds a nice bitterness that balances out the sweetness
Rakhmat Ullah
[email protected]This ribollita recipe is a keeper! It's hearty, flavorful, and so easy to make. I love that I can use up leftover vegetables and bread in this dish. It's a great way to reduce food waste and create a delicious meal at the same time.