Ribollita (Tuscan Minestrone)
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
- 4 tablespoons olive oil
- 1 red onion, chopped
- 1 leek, white part only,chopped
- 2 cloves garlic, chopped
- 4 carrots, sliced into half inch rounds
- 4 zucchini, sliced into half inch rounds
- 1⁄4 whole savoy cabbage, shredded and chopped
- 2 cups kale, shredded
- 2 cups spinach, shredded
- 4 small potatoes, peeled and cut into one half inch cubes
- 1 cup green beans, cut into bite size pieces
- 2 cups cooked cannellini beans, 1 cup pureed,the other left whole
- 5 cups broth, of your choice,plus
- more broth, to thin soup
- 4 tablespoons tomato paste
- 1 lb stale Italian bread, sliced and cut into 1 inch cubes
- grated parmesan cheese
- extra virgin olive oil
directions
- 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.
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Reviews
-
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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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.