Ribollita

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 223.1
  • Total Fat: 6.1 g
  • Cholesterol: 3.6 mg
  • Sodium: 664.4 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 8.5 g
  • Protein: 11.7 g

View full nutritional breakdown of Ribollita calories by ingredient


Introduction

Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.[1]

There are many variations but the main ingredients always include leftover bread (without salt), cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan Kale Lute) [2] and onion.
http://en.wikipedia.org/wiki/Rib
ollita



 Ribollita is a famous Tuscan soup whose name literally means "reboiled". Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (ie. reboiling) the leftover minestrone or vegetable soup from the previous day.[1]

There are many variations but the main ingredients always include leftover bread (without salt), cannellini beans and inexpensive vegetables such as carrot, cabbage, beans, silverbeet, cavolo nero (Tuscan Kale Lute) [2] and onion.
http://en.wikipedia.org/wiki/Rib
ollita
Number of Servings: 12

Ingredients

    Olive Oil, 4 TBSP
    Onion, 2 large chopped
    Garlic, 6 cloves minced
    Herbs de Provence, 2 TBSP
    Oregano or Italian Seasoning, 1TBSP
    Red Pepper Flakes, 1 tsp
    Coarse Pepper 2 tsp
    Carrots, 1 lb
    Tomatoes, Diced Canned, 28 oz
    Tomato Paste, 6 ounce can
    Spinach, Frozen 2 lbs
    Cannelli Beans, 2 15oz cans, drained and rinsed
    3 bay leaves
    Parmesan Cheese, Fresh, grated 6 TBSP or 6” Parmesan Rind Piece
    Chicken Broth, 32 oz.
    Water, 16 oz or as needed

Directions

Heat 4 TBSP of Olive oil in large (8 quart or more) stock pot. Add onion, garlic, Herbs de Provence, oregano, red pepper flakes, coarse pepper and cook till onions are slightly carmelized. Add carrots, Tomatoes, Tomato Paste, Spinach, Cannelli Beans, Chicken Broth, Water and Bay Leaves. Add Parmesan. I often make this the day before and refrigerate to let flavors meld. This soup freezes well for quick meals.

Optional : Place a slice of toasted Italian bread in bottom of bowl, ladle 2 cups of soup over and serve with additional Parmesan.

Yield: approximately 12, two cup main dish servings

(You can add any left over veggies to this soup to extend recipe or use up leftovers) It's all good!

Number of Servings: 12

Recipe submitted by SparkPeople user -MAXINE-.