RIBOLLITA SOUP RECIPE RECIPES

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RIBOLLITA RECIPE - NYT COOKING



Ribollita Recipe - NYT Cooking image

Even vegetable stews can have more vegetables. This recipe adds a pound of kale -- that's right, a full pound -- to softened onions, carrots and celery, combined with beans and tomatoes. It's simply a matter of bringing the other vegetables together in a simmer, then adding the kale and topping with the toast. The whole dish bakes in the oven for a few minutes to brown the toast with a little Parmesan.

Provided by Mark Bittman

Total Time 50 minutes

Yield 4 servings

Number Of Ingredients 15

5 tablespoons olive oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 tablespoon minced garlic
Salt and ground black pepper
2 cups cooked or canned cannellini beans
1 15-ounce can whole peeled tomatoes
4 cups vegetable stock or water
1 fresh rosemary sprig
1 fresh thyme sprig
1 pound chopped kale or escarole
4 large, thick slices whole-grain bread, toasted
1 small red onion, thinly sliced
1/2 cup freshly grated Parmesan

Steps:

  • Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
  • Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
  • Fish out and discard rosemary and thyme stems, if you like, and stir in kale. Taste and adjust seasoning. Lay bread slices on top of the stew so they cover the top and overlap as little as possible. Scatter red onion slices over the top, drizzle with the remaining 3 tablespoons oil and sprinkle with Parmesan.
  • Put the pot in the oven and bake until the bread, onions and cheese are browned and crisp, 10 to 15 minutes. (If your pot fits under the broiler, you can also brown the top there.) Divide the soup and bread among 4 bowls and serve.

Nutrition Facts : @context http//schema.org, Calories 539, UnsaturatedFatContent 17 grams, CarbohydrateContent 62 grams, FatContent 24 grams, FiberContent 17 grams, ProteinContent 25 grams, SaturatedFatContent 5 grams, SodiumContent 1639 milligrams, SugarContent 10 grams

SIMPLE RIBOLLITA RECIPE | BON APPéTIT



Simple Ribollita Recipe | Bon Appétit image

This (vegetarian!) Italian classic is about as comforting as it gets, packed with greens, beans, and plenty of rich olive oil and umami-packed Parm.

Provided by Molly Baz

Yield 4–6 servings

Number Of Ingredients 12

1 large onion
3 medium carrots
2 celery stalks
8 garlic cloves
2 bunches Tuscan kale
1 small wedge of Parmesan with rind
1 28-oz. can whole peeled tomatoes
½ loaf crusty country bread (about 10 oz.)
⅓ cup extra-virgin olive oil, plus more for drizzling
Kosher salt
1 14-oz. can cannellini beans
¾ tsp. crushed red pepper flakes

Steps:

  • Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl.
  • Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.
  • Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.
  • Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.
  • Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.
  • Cut rind off of 1 small Parmesan wedge; set aside.
  • Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.
  • Tear ½ loaf crusty country bread into 1½" pieces.
  • Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.
  • Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)
  • While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.
  • Add kale in two additions, stirring often and allowing to wilt in between.
  • Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.
  • Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.
  • Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.
  • Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

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