Ribollita is a tasty Italian soup, a sort of heartier vegetable minestrone, thickened with bread and scented with garlic.
The classic comfort food perfect for cold winter days.
Literally RIBOLLITA means boiled twice: infact, to prepare RIBOLLITA you have to cook it again after having made layers of soup and bread
Rich in vegetables, meaty beans, olive oil and parmesan.
It’s good freshly prepared, but maybe it’s even better the next day if left over.
I love ribollita heated and seasoned with a drizzle of olive oil.
Ingredients
- Power 490,80 (Kcal)
- Carbohydrates 52,85 (g) of which sugars 10,52 (g)
- Proteins 14,04 (g)
- Fat 27,60 (g) of which saturated 4,27 (g)of which unsaturated 2,67 (g)
- Fibers 12,33 (g)
- Sodium 803,94 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
step 1
Put cannellini beans to soak in a bowl full of water for at least one whole night.
After this time, heat the olive oil in a non-stick pan with a clove of garlic and rosemary, then add the beans drained from the soaking water.
Cover completely with water and continue to cook for 1 hour over low heat with the lid on.
step 2
At the end of cooking, remove the sprig of rosemary, season with salt and pepper.
Take a part of the beans and keep them aside because they will have to be added whole at the end.
Blend the soup with an immersion blender to obtain a broth with which you will cook the soup
step 3
Peel the onion, wash the celery and chop them finely.
Clean and peel the carrot and cut it into small cubes.
Put 2 tablespoons of olive oil in a pan and fry the onion, celery and carrot.
step 4
While the sauté is wilting, clean the pumpkin and cut it into cubes, add these too to the sauté and continue cooking.
Finally add peeled tomatoes and mash them with a fork.
Wash and cut cabbage leaves and add it to the soup.
step 5
Add previously blended beans and bring to a boil.
Cook for another 45 minutes, stirring occasionally.
Once cooked, add the whole beans kept aside, season with salt and pepper, stir and turn off the heat.
step 6
Cut bread into slices, put a few slices on the bottom of a bowl, cover with a couple of ladlefuls of soup, then create another layer of bread and cover with more soup, until all the ingredients are used up.
Let it rest for at least 2 hours.
After this time, pour the ribollita into a pan, bring it to the boil again and flavor with chilli pepper.
Your ribollita is ready
STORAGE
Ribollita can be kept for 3 days in the refrigerator.
NOTE
If you’ve never cooked with kale before, you can substitute spinach or kale for it.
If you want to make the ribollita more delicious, you can add some sausage.
For a quicker version you can use a can of rinsed and drained cannellini beans and add vegetable or chicken broth to make up for the lack of bean liquid
OTHER ITALIAN RECIPE
Varied doses for servings