Mmarco_cucina
Ribollita
Tuscan bread soup meant to be made the day before and 're-boiled' the next day. Gets better every time.
ItalianSoupVegan
231 taste tests1 tweaks
2 tweaks·Latest: Add 200g crumbled Italian sausage, browned in the soffritto before the tomatoes.
NameLast tweakUpdated
soffritto
2mo agoingredients.json
2mo agoinstructions.md
2mo agosoup
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Ribollita with Italian Sausage
Not traditional, but very satisfying: Italian sausage crumbled into the soffritto. Makes it a full meal.
ItalianComfort FoodSoupPork
ingredients.json
6 servings
Soffritto Base
- 4 tbspOlive oil
- 1 largeYellow onion, diced
- 2 mediumCarrot, diced
- 3 stalksCelery, diced
- 4 clovesGarlic, thinly sliced
Soup
- 400 gCanned whole tomatoes
- 400 gCannellini beans, drained and rinsed
- 200 gCavolo nero, stems removed, torn
- 200 gStale crusty bread, torn into chunks
- 1½ LVegetable stock
- 2 sprigsRosemary
- 1 pieceParmesan rind(optional)
instructions.md
- 1
Heat olive oil in a large heavy pot over medium heat. Add onion and a pinch of salt. Cook 10 minutes until soft.
- 2
Add carrot and celery. Cook another 10 minutes. Add garlic, cook 2 more minutes.
- 3
Crush tomatoes into the soffritto by hand. Add rosemary sprigs and Parmesan rind if using.
- 4
Add half the beans whole. Puree the other half with a little stock and add it too — this thickens the soup naturally.
- 5
Pour in stock. Bring to a boil, then reduce to a gentle simmer for 30 minutes.
- 6
Add cavolo nero, simmer 15 more minutes until completely tender.
- 7
Add bread, stir gently. Simmer 5 more minutes. The bread should partially melt into the soup.
- 8
Season with salt. Leave to cool overnight.
- 9
The next day: re-boil (ribollita means 're-boiled'). Adjust consistency with water or stock. Finish with a generous pour of your best olive oil.
⚡macros.jsonper serving · 6 servings
310kcalCalories
14gProtein
48gCarbs
8gFat
12gFiber
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