22 October, 2012

Ribollita | One Dish at a Time

Ribollita is a classic peasant soup from Italy.


Ribollita ingredients
Makes 6 servings
1 onion, chopped
1 carrot, chopped
1 rib celery, preferably with leaves, chopped
Pinch of kosher salt
1 Tbsp extra-virgin olive oil
1 (28-oz) can of whole tomatoes, cut up
3 cups reduced-sodium vegetable broth
1/4 tsp dried thyme or 1 sprig fresh

Freshly ground black pepper
1 bunch Tuscan kale, center stems removed and discarded, leaves coarsely chopped
1 (10-oz) can cannellini beans, rinsed and drained
2 large slices peasant bread, cut into chunks

For serving
Extra-virgin olive oil for drizzling
Freshly shaved Parmigiano-Reggiano cheese

Variations
Baby kale instead of Tuscan kale
Stretch servings with second can of cannellini beans


Directions
In a large dutch oven or soup pot, sauté the onion, carrot, celery and a pinch of salt, covered over Low heat and stirring occasionally, until soft, about seven (7) minutes.

Add tomatoes (with juice), broth and thyme; bring to a boil.

Reduce to a simmer and cook, partially covered, until the vegetables start to become tender, about 15 minutes. 

Season with salt and pepper. Add the kale and simmer, covered, until it is soft,  about 15 minutes.

Add the beans and bread and simmer on Low until the bread starts to soften, about 5 minutes. Serve bowls of soup with drizzles of oil and the cheese.

Nutrition information per serving: 232 calories, 10 g protein, 25 g carbohydrates, 11 g total fat, 2.5 g saturated fat, 5 g fiber, 520 mg sodium 
via Dr Oz.


Slightly adapts Valerie Bertinelli, One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond (New York: Rodale, 2012), 78 - 79.

Page Last Updated 20 April 2015

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