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    You are in: Home / Italian / Ribollita (Tuscan Minestrone) Recipe
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    Ribollita (Tuscan Minestrone)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    evelyn/athens's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

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    Ratings & Reviews:

    • on November 30, 2008


      I served this with the bread on the side on the same day I made it. It was very good this way, although it required a lot of ingredients and a lot of chopping. It tasted even better the next day.

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    • on October 01, 2006


      I loved it. But my non soup eating husband couldn't get around it. I was hoping for something to get him to eat more soup. I'll make this again, but will have to cut the portions down to serve just me.

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    • on February 20, 2005


      this soup has an excellent taste. it was not difficult to make and not terribly expensive either. i did not have leeks or kale available so i dont know how much of a difference those ingredients would have made. i did have to add more stock to thin it out but it would have been terrific either way. a very good soup for winter and easily used as a meal if served with a salad or bread. great recipe.

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    Nutritional Facts for Ribollita (Tuscan Minestrone)

    Serving Size: 1 (553 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 831.6
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 3.5 g
    Cholesterol 1.0 mg
    Sodium 2598.8 mg
    Total Carbohydrate 139.0 g
    Dietary Fiber 19.7 g
    Sugars 14.8 g
    Protein 30.0 g

    The following items or measurements are not included:

    savoy cabbage

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