Tuscan Ribollita
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 2 hrs 30 mins |
| Total Time | 15 hrs 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g beans, white, Tuscan
- 1 small tomato (s)
- 1 small potato (s)
- 300 g savoy cabbae
- 300 g Brussels sprouts
- 300 g Swiss chard or spinach
- 150 g cheese (Fontina)
- 1 large onion (s), more if desired
- 3 potato (s)
- 1 stick celery or some celeriac
- 2 carrot (s)
- 3 bay leaves
- little fennel seeds
- 0.5 ½ glass white wine, drier
- 0.75 liter ¾ vegetable stock
- some olive oil
- a bit salt
- some pepper
- 6 slices bread (Tuscan bread, thick )
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight.
- Cook in unsalted water with a squeezed tomato and a small potato for 25 minutes to 1 hour, depending on the type of bean. Strain and collect the bean water; Can be used as the base of the vegetable broth if desired (omitting it does not cause puffiness).
- Cut the potatoes, celery, onions and carrots into fine cubes and fry them in a little oil in a large saucepan. Add the bay leaves and 3/4 of the savory cut into thin strips and the quartered Brussels sprouts. Roast a little, salt and deglaze with the white wine.
- Mash half of the beans, then put both parts of the beans in the saucepan, pour the vegetable stock over them and cook for up to 2 hours with the lid half closed. The consistency should be thick, stew-like, but there should still be liquid. If necessary, add hot soup or hot water.
- Tip: Now you can actually leave the dish to boil again later.
- Then crumble the bread into the soup, add the sliced Fontina cheese and the remaining savoy cabbage and cook for another 30 minutes. Season the stew with oil and pepper.
- Depending on your preference, you can add the bread late or when serving.
- Some guests like to eat freshly sliced white bread with it.
- Omit the Fontina cheese if you can`t get one or replace it with another cheese.
- A wonderfully aromatic dish like from grandmother`s kitchen, very filling, excellent to pre-cook and then reheat (Ribollita = the reboiled). It is not difficult to prepare, but it takes time.
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