Wednesday, January 13, 2010

Ribollita


Translated, Ribollita means "reboiled". It is a Tuscan peasant soup, usually made from leftover stale bread & a reheated vegetable soup, like minestrone.
This version is a quick & hearty winter time lunch, or dinner. You can use any vegetables you'd like in this...zucchini, spinach, potatoes. I stuck with tomatoes & kale, as I had loads of kale in the fridge...leftover from the detox. Plus, I love kale.

Begin by heating a 1/4 cup of olive oil in a large, heavy bottomed pot. Add in 1 onion {small diced}, 1 carrot {small diced}, 1 clove of garlic {minced} & 4 ounces of finely chopped pancetta {I like the pre-diced variety from Trader Joe's...quick & easy!}. Saute until the pancetta is crisp {about 10 minutes}.

Add in 1 tablespoon of tomato paste and stir until it is evenly incorporated.

Add in 1 {15 ounce} can of diced tomatoes,

& stir, scraping up all the browned bits from the bottom of the pot. Next, add in 1 tablespoon of Herbes de Provence, 1 bay leaf, a 3" piece of rind from a block of Parmesan cheese,

3 cups of low-sodium chicken stock & 1 {15 ounce} can of cannellini beans {drained & rinsed}. Bring to a boil, reduce the heat,

& add in 1/2 a bunch of fresh kale {coarsely chopped}.

Simmer, uncovered, for 30 minutes, stirring occasionally. When done, taste for seasoning & add some kosher salt & freshly ground pepper, if needed {I found it didn't need a thing}.

When serving, heat the oven to 350 degrees. Cut a ciabatta roll in half & drizzle with olive oil. Toast until crisp & beginning to brown.

Place the toast in a serving bowl & ladle the soup over the toast. Garnish with freshly grated Parmigiano-Reggiano {if desired} & serve.

Ribollita

Adapted from Giada De Laurentiis, via The Food Network
Makes 4 main course servings

1/4 cup extra virgin olive oil, plus a drizzle for bread
1 onion, small diced
1 carrot, small diced
4 ounces finely diced pancetta
1 clove garlic, minced
1 tablespoon tomato paste
1 {15 ounce} can diced tomatoes
1/2 large bunch fresh kale, stems removed & coarsely chopped
1 {15 ounce} can cannellini beans, drained & rinsed
1 tablespoon
Herbes de Provence
3 cups low-sodium chicken stock
1 bay leaf
1 {3 inch} piece of Parmesan rind
2 ciabatta rolls, halved lengthwise
freshly grated Parmigiano-Reggiano, for serving {optional}

Heat the olive oil in a large, heavy bottomed pot over medium heat. Add the onion, carrot, pancetta & garlic. Saute until the pancetta is crisp, or about 10 minutes. Add in the tomato paste & stir until it is evenly incorporated. Add the diced tomatoes & stir, scraping up all the browned bits from the bottom of the pot. Add the beans, Herbes de Provence, chicken stock, bay leaf & Parmesan rind. Bring to a boil, reduce the heat & add in the chopped kale. Simmer, uncovered, for 30 minutes, stirring occasionally. When done, taste for seasoning & add some kosher salt & freshly ground pepper, if needed.
When serving, heat the oven to 350 degrees. Drizzle the ciabatta roll halves with olive oil & toast until crisp & beginning to brown. Place the toast in a serving bowl & ladle the soup over the toast. Garnish with freshly grated Parmigiano-Reggiano {if desired} & serve.
Click here for the printable recipe.

10 comments:

emily said...

This looks delish! I'm making it tomorrow!

Mother Rimmy said...

I love this hearty dish. I'll be making this soon. So many healthy ingredients. Delish!

Anonymous said...

Will you bring this over for lunch today? Looks yummy!

Karen said...

Wow, this just looks wonderful! I love kale, too... best in soups!

Ciao Chow Linda said...

Your ribollita is just what is called for on a cold winter's day.

Table Talk said...

I love the pancetta and kale together in this dish---so perfect for a weeknight meal!

Anonymous said...

What heavy bottomed pot do you recommend?

kate said...

A Dutch oven would be the best choice :)

erica said...

this was absolutely delicious. i used rainbow chard and turkey bacon in place of the kale and pancetta, and it was just the thing to warm a cold rainy night. i'm always looking for new soup recipes and this is going straight to the top!

Anonymous said...

just found your version of ribolita. i have a great version involving smoked turkey sausage that is amazing.. and since my family isn't fond of any kind of kale i use fresh spinach instead... and i also add yellow squash..

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