23 lines
1.9 KiB
Plaintext
23 lines
1.9 KiB
Plaintext
---
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title: Ribollita - The Tuscan Stew you Should be Eating Regularly
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servings: 10
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category: lunch
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source: https://www.101cookbooks.com/ribollita-recipe/
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description: Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
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image: https://roux.roo.lol/recipe-images/ribollita.webp
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prep_time: 15 minutes
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cook_timee:25 minutesinutes
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totalTime: PT40M
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tags:
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- vegetarian
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- vegan
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- soup
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- italian
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---
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In your largest thick-bottomed #pot{} over medium heat combine the @olive oil{3 tbsp + more for drizzling}, @celery{4 stalks, chopped}, @garlic{3 medium cloves, chopped}, @carrots{2 medium or equiv winter squash, chopped}, and @red onion{1 medium, chopped}. Cook for ~{10-15 minutes} sweating the vegetables, but avoid any browning. Stir in the @crushed tomatoes{14oz can} and @red pepper flakes{1/2 tsp, crushed}, and simmer for another ~{10 minutes} or so, long enough for the tomatoes to thicken up a bit. Stir in the @kale{1lb, stems trimmed off + leaves chopped}, @white beans{3 cups / 22oz cooked}, and @water{8 cups / 2 liters}. Bring to a boil, reduce the heat, and simmer until the greens are tender, about ~{15 minutes}.
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In the meantime, mash or puree the remaining @white beans{} with a generous splash of @water{} - until smooth. Tear the @bread{8oz, crustless} into bite-sized chunks. Stir both the @beans{} and @bread{} into the soup. Simmer, stirring occasionally, until the @bread{} breaks down and the soup thickens, ~{20 minutes} or so. Stir in the @sea salt{1 1/2 tsp}, taste and add more if needed. Stir in the @lemon zest{1 lemon's}.
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Serve immediately, or cool and refrigerate overnight. Serve reheated, or "ribollita" meaning reboiled, the next day ladled into bowls. Finish each serving with a drizzle of @olive oil{} and some chopped @olives{(optional) lots of well chopped oily black}.
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