Ribollita or Tuscan Bread and Vegetable Soup
(from heritageacademy’s recipe box)
Ribollita (re-boiled in Italian) generally refers to leftover hearty vegetable soup with stale bread slices added during reheating. In our version, we combine fresh fennel, carrots, green beans and kale with hearty cannelini beans, boneless chicken thighs and cubed sourdough bread for a robust and satisfying meal.
Source: WF-Newsletter (from RecipeThing user kylerhea)Serves 6 people
- * 2 TB olive oil, plus extra to serve
- * 1 onion, medium diced (about half an inch)
- * 1 fennel bulb, washed, cored, medium diced
- * 4 carrots, washed, peeled and medium diced
- * 3 cloves garlic, minced
- * 1 can (28 oz) fire roasted crushed tomatoes, liquid included
- * 8 boneless chicken thighs
- * 1 bay leaf
- * 5 cups low sodium chicken stock, divided
- * sprig of parsley
- * 2 cans cooked white beans (cannelini)
- * 6 cups kale, chopped (baby spinach or other greens may be substituted)
- * 2 cups green beans, washed, edges trimmed and cut into 3/4 inch pieces
- * 1 cup half inch cubes of day-old bread such as sourdough or country bread
- * 1 cup water
- * Parmesan cheese, freshly grated, to serve
- * sea salt, to taste
- * ground pepper, to taste
In a large (6 quart) Dutch oven with a lid heat, heat the olive oil over medium high heat. Add onion and fennel and cook stirring from time to time, until fragrant and translucent, about 4 minutes but make sure not to brown the onion. Add carrots and cook for another 2 minutes, then toss minced garlic into vegetables and cook for another minute until fragrant. Add crushed tomatoes with liquid and let cook for another 10 minutes stirring from time to time. Add chicken thighs, bay leaf, 4 cups of chicken stock and sprig of parsley, raise heat to high and cook uncovered until a simmer starts. Reduce heat to low and cook for another 20 minutes. Meanwhile, blend one can of beans with the leftover cup of chicken stock. After 20 minutes, uncover pot, taste liquid and season with a little salt and pepper but bearing in mind that there will be some parmesan cheese added at the end so salt should be used lightly. Add bean purée and the 2nd can of beans (drained) and spinach and stir.
Cook for another 3 minutes and then add the green beans. Cook for about 3 more minutes and then add the cubed bread pieces and stir. Cook for a couple more minutes. If the soup is deemed too thick, add a cup of water, bring back to a simmer, taste and re-season with salt and pepper if needed.
Pasta alternative: Use 1 cup penne rigate pasta instead of bread. Omit the 1 cup water, add after beans and cook at a slow simmer until cooked through to al dente or slightly hard at the center.
Serve immediately in large bowls with a grating of fresh Parmesan and a drizzle of extra virgin olive oil.