Best 2 Tuscan Bean Soup Ribollita Recipes
Tuscan bean soup, also known as ribollita, is a hearty and flavorful soup that is perfect for a cold winter day. Originating from the region of Tuscany in Italy, this soup is made with a variety of beans, vegetables, and herbs. The beans are typically cooked in a vegetable broth and then simmered with chopped vegetables such as carrots, celery, onions, and kale. The soup is also flavored with garlic, rosemary, and sage. Ribollita is often served with crusty bread or crostini and can be enjoyed as a main course or a side dish. This article provides two recipes for Tuscan bean soup: a traditional version and a vegetarian version. The traditional version includes pancetta and chicken broth, while the vegetarian version uses vegetable broth and omits the pancetta. Both recipes are easy to follow and will result in a delicious and satisfying soup.
Here are our top 2 tried and tested recipes!
TUSCAN BEAN SOUP (RIBOLLITA)
This soup is similar to minestrone, but uses beans instead of pasta. A wonderful soup to be enjoyed year-round.
Provided by AJ Lombardi
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat 1/4 cup olive oil in a large stockpot over medium heat; saute onion, carrots, celery, and garlic until lightly browned, about 10 minutes. Add zucchini and cook until slightly softened, 3 to 4 minutes. Stir vegetable stock, cannellini beans, chopped tomatoes, chicken stock, and pesto into vegetable mixture; bring to a boil. Reduce heat to medium-low and simmer until vegetables are tender, 30 to 35 minutes. Season with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet or frying pan over medium heat; saute spinach until wilted, about 5 minutes. Spoon sauteed spinach into each serving bowl; ladle soup over spinach.
Nutrition Facts : Calories 320.3 calories, Carbohydrate 31.5 g, Cholesterol 4.2 mg, Fat 17.7 g, Fiber 9.1 g, Protein 10.3 g, SaturatedFat 2.9 g, Sodium 1136.8 mg, Sugar 10.3 g
RIBOLLITA (TUSCAN BEAN SOUP)
Steps:
- 1. Soak beans overnight or use quick soak method. 2. Saute onion and garlic in a Dutch oven until hot. Add celery, carrots and cook until vegetables are barely tender (about 3 minutes). Add remaining ingredients; cook about 5 minutes, until tomatoes soften. 3. Add 4 c water and beans. Bring to a boil, then simmer, covered, for about an hour, or until beans are tender. 4. Serve topped with parmesan cheese and garlic croutons.
Tips:
- Use high-quality ingredients: Fresh, seasonal vegetables, good-quality olive oil, and flavorful beans are essential for a delicious ribollita.
- Don't skip the overnight rest: This allows the flavors to meld and develop, making the soup even more delicious.
- Serve ribollita with crusty bread or crostini: This will help to soak up the delicious broth and make the meal more satisfying.
- Garnish with fresh herbs and a drizzle of olive oil: This will add a pop of color and flavor to the soup.
- Ribollita is a versatile soup: You can add or omit vegetables depending on your preferences. You can also use different types of beans, such as cannellini or kidney beans.
Conclusion:
Tuscan bean soup, or ribollita, is a hearty, flavorful soup that is perfect for a cold winter day. With its combination of fresh vegetables, beans, and flavorful broth, ribollita is a delicious and satisfying meal that is sure to please everyone at the table. So next time you're looking for a comforting and delicious soup, give ribollita a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
