The Famous and Delicious Ribollita Soup

"The Famous and Delicious Ribollita Soup,How to make Ribollita Soup "

Ribollita Soup

Ribollita Soup

Dalgano - Italian Food | Ribollita is the famous Tuscan bread soup, a delicious soup made from bread and vegetables. There are many variations, but the main ingredients are always leftover bread, cannellini beans, kale, cabbage, and inexpensive vegetables like carrots, chickpeas, radishes, celery, potatoes, and onions. The name means "cooked".

Like most Tuscan dishes, the soup originates from that country. Originally, it was made by reheating (boiling) minestrone and vegetable soup from the previous day.

Some sources date back to the Middle Ages when servants gathered food-soaked trench bread and prepared dinner at a feudal lord's banquet. if you are interested in other food from Italy, you can read the recipe Pizza Food from Italy Which is Very Worldwide.

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Ingredients

• 6 tablespoons extra virgin olive oil, divided
• 2 (10 ounce) packages frozen seasoning mix with onions, celery, red and green peppers, and parsley (such as McKenzie)
• 4 teaspoons bottle of chopped roasted garlic
• 2 (19 ounces) cannellini seeds or other white beans, rinsed, drained, and divided
• 14 cups thinly sliced   fresh kale (about 13 ounces)
• 4 tablespoons dried tomato paste or regular tomato paste
• 2 teaspoons dry thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 (32 ounces) containers fat-free, low-sodium chicken stock
• 2 (14.5-ounce) can diced tomatoes, undrained
• 16 (1 ounce) slices of Italian bread (1/2 inch thick)

How to make Ribollita Soup

1. Heat 10 teaspoons of oil in a Dutch oven over medium heat. Add the seasoning and garlic mixture; saute for 5 minutes or until vegetables are very tender. Add 2 cups of beans, kale, and the next 6 ingredients; bring to a boil. Reduce heat by Boiling for 30 minutes uncovered or until kale is tender and stirring occasionally.
2. When the soup boils, put the remaining beans in a small bowl and puree with a potato crusher.
3. Add the pea puree to the soup. Cook for 15 minutes or until slightly thicker. Spoon soup into individual bowls. Sprinkle with bread and sprinkle with remaining oil.
4. Note: If frozen spice mixes aren't available in your area, you can substitute 3/4 cup each of onions, celery, and red or green peppers, plus 4 tablespoons of fresh parsley; saute 8 minutes or until soft.
5. Ribollita, or "rebo" soup, is traditionally made a day ahead and then heated before serving.