Soup with Tuscan Ribollita:
Ribollita Toscana, an Italian-style vegetable soup, is a creamy soup with a rich flavor. This inexpensive soup is made using items found in the pantry and all the leftovers from the previous week and is ideal for a quick meal as the days become shorter. In about 45 minutes, you can prepare and serve this healthy soup.
With crusty bread, grated parmesan, and fresh sprigs of thyme, the Ribollita vegetable and bean soup is presented in two bowls.It’s impossible for me to stop myself from daydreaming about those gentle Toscana hills. When I’m making home-cooked meals, I always seem to return to Italy. This dish was prepared with sincere emotion. Homemade vegetable and bean soup, simple and straightforward.
Why make Tuscan Ribollita Soup?
Making simple items last a long time and preventing those simple foods from going to waste are the keys to creating Tuscan Bean Soup. Celery or leftover carrots? Put them in. A little stale bread? Yes, that also qualifies. It’s all about maximizing your resources and transforming leftovers into a supper fit for a king.This recipe is ideal for the end of the week when you might have leftovers or food that needs to be used up. It is also very simple to prepare and quite healthy.
Black rice (black sticky rice)
- 1 tbsp. Olive oil
- 2 large onions, finely chopped (200g)
- 80g chopped leeks
- 4 garlic cloves finely chopped.
- 1 teaspoon dried thyme
- 150g finely chopped carrots
- 4 celery sticks, finely chopped (100g)
- 4 medium vine tomatoes, deseeded and roughly cubed, 140g
- 1200 mL vegetable stock, plus additional water as needed
- 4 fresh thyme sprigs
- 240g drained cannellini beans
- 40 g freshly grated parmesan, or a vegetarian substitute
- 200 g of black kale or cabbage
Sea salt, black pepper, and extra parmesan to season.
- Ciabatta, or stale bread to serve
Simple Macaroni and Cheese
How to make Tuscan Ribollita Soup:
- In a big pan, heat the oil. On a medium heat, add the leeks and onions and sauté until they are tender. Stir in the carrots, celery, dried thyme, and garlic and continue to simmer.
- Then include the stock, tomatoes, and new thyme sprigs. Then stir and heat to a rolling boil. Place a lid on top, turn the heat down, and simmer for 15 minutes.
- Cannellini beans and freshly grated parmesan are added after the lid has been off for 15 minutes. 2 to 3 minutes of cooking.
- Then pour 1/3 of the soup into a blender and process until smooth.
- Mix the soup well by adding the smooth portion back in with the chunky portion.
- Add the black cabbage or kale and stir. Replace the lid and boil for a further 5 minutes, or until the kale has just begun to wilt.
- Serve after removing the lid and adding parmesan, black pepper, and sea salt.
- To make Tuscan ribollita soup stick, fill the serving bowls with crusty bread (or, if you’d prefer, ciabatta pieces) and then ladle the soup on top. The soup is absorbed and thickened by the bread.
Is Ribollita Serious Eats nutritious?
Sincerely, this soup must be the greatest! Each bowl has slightly under 300 calories, 8 grams of fat, and 3 grams of saturated fat. Additionally, each dish has a staggering 4 servings of vegetables, as you can obviously see. Additionally, there are 22 grams of protein, 37 grams of carbohydrates, and a high amount of potassium and vitamin A. (good for your heart muscles and your immune system). So, as you can see, this is one healthy vegetable soup that is also nutrient-dense and well-balanced.
If I don’t have vegetable stock, what can I use?
Vegetable stock is essentially vegetables that have been simmered with herbs and salt to liberate their flavors before being easily packaged for you, so you can live without it. Simply substitute water for the stock and boil the vegetables until they are tender before seasoning the cooking liquid. To improve that genuine flavor, add dry Italian seasoning.
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