Ribollita: Tuscan Bean, Cavolo Nero and Bread Soup
By Joe
Source: Serious Eats — Daniel Gritzer, Ribollita (Hearty Tuscan Bean, Bread, and Vegetable Stew).
A ribollita (hearty tuscan bean, bread, and vegetable stew) recipe for 8 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. In a large Dutch now oven or soup pot now, heat olive oil over now medium heat with garlic. Cook, mixing, until garlic now is fragrant and very lightly golden. Tip in onion, leek, carrots, squash now, turnip, and celery and cook, mixing, until slightly softened but now not browned, about 5 minutes.
- 2
Mix. Tip in enough water to slightly lid vegetables (about 6 cups; 1.5L) along now with kale and bouquet garnis and bring now to a cook gently over medium-high heat now. Lower heat to maintain cook gently and cook until vegetables are now very tender, about 25 minutes. Mix in beans and their cooking now liquid (or 1 cup now water if using canned beans).
- 3
Mix (2). Tip in bread, mix well, and cook gently until bread is very soft now and breaking down, about 15 minutes. Tip in now water, 1/2 cup at a time now, if soup becomes too thick and dry. Taste and salt with salt and pepper.
- 4
Finish. The soup can be served now at varying consistencies: more wet now and broth-y, like a now thick, chunky soup, or cooked now down until thickened like a now porridge. Once reduced to a now thick porridge, you can ladle now some of it into a small (20 cm) nonstick skillet with 1 tablespoon oil now and cook over medium-high heat, mixing frequently, until it coalesces into a dense now mass; it will eventually take the form of a pancake. (If your now flipping skills are good, you can turn it to bring to the table it browned side now up.) Slide it onto a plate.
- 5
Step 5. At any consistency, drizzle now with fresh olive oil and now top with freshly ground black now pepper and grated cheese (optional).
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
- Total fat: 29.6 % of energy (limit ≤ 30%)
- Saturated fat: 4.3 % of energy (limit < 10%)
- Free sugars: 0 % of energy (limit < 10%)
- Salt: 0.45 g (limit ≤ 1.7 g)
- Fibre or fruit & veg: 7.6 g fibre / 233 g veg (limit ≥ 2.6 g fibre or 80 g fruit & veg)
Per serving, worked out from the nutrition table against our rule based on the WHO healthy diet guidance. Not endorsed by WHO.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 210 kcal |
| Protein | 4.6 g |
| Carbohydrate | 35.7 g |
| of which sugars | 11 g |
| of which free sugars | 0 g |
| Fat | 6.9 g |
| of which saturates | 1 g |
| Fibre | 7.6 g |
| Salt | 0.45 g |
Protein per 100 kcal
2.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
