Cooking Classics: Ribollita

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique

Ribollita

Ribollita is a traditional Tuscan soup prepared with bread, beans, kale & aromatic vegetables. Cabbage or chard may sometimes be found in this hearty soup as well. Be certain to use homemade artisan bread such as Ciabatta as it makes the meal even more special & look to The Basics: Cannelini Beans for instructions on how to properly soak, season & cook the dried variety for the best possible flavor. The soup is finished beautifully with a bit of Parmesan cheese & olive oil just before serving so do not omit these additions. Ribollita may be easily packaged as a lunch portion for an excellent alternative to salads & sandwiches. Simply cool the soup down quickly by adding ice cubes, stirring until it melts. Place it in the refrigerator with the lid partially covering the pot until completely cool. Portion into microwave-safe containers & cook 2 to 3 minutes on High to rewarm. Learn how to make this healthy Italian classic.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes Ribollitarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRibollita
makes 8 servings

1 Tbsp olive oil
1 medium onion, diced
3 celery ribs, sliced
4 carrots, peeled & sliced
3-oz prosciutto, diced
3 garlic cloves, pressed
1 {28-oz} can petite diced tomatoes
1 Tbsp chopped fresh oregano & parsley
1/4 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
12 cups water
2 Tbsp chicken stock base
2 cups Basic Cannellini Beans
1 cup packed, chopped kale
3 cups Ciabatta breadcrumbs
Parmesan cheese & olive oil

Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally, until softened, about 5 minutes. Add the prosciutto & cook 2 minutes more. Add the garlic & cook 1 minute or until fragrant. Stir in the tomatoes, the herbs, the red pepper flakes, the black pepper & the salt. Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting & simmer for 30 minutes. Stir in the cannellini beans. Bring to a simmer & cook 10 minutes. Stir in the kale. Next add the breadcrumbs. Turn off the heat & let stand 5 minutes. Sprinkle servings with Parmesan cheese & drizzle with olive oil.

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How To Make Ribollita

 A combination of onion, carrots & celery serve as the flavor foundation for the soup while fresh breadcrumbs & cannellini beans offer heartiness. Kale adds fresh seasonal nutrition to the winter-perfect meal. Use a microplane grater to finely shred the Parmesan cheese as it will melt instantly once sprinkled over the warm soup & provide delicious flavor.

How To Cook Dried Cannellini Beans By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Cooking & Baking Techniques Modern Recipes Southern Socials Game Day Entertaining RebeccaGordon Southern Entertaining Southern Hostess Party Menus Pastry Chef TV Cooking Personality Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 1

Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally, until softened, about 5 minutes. Add the prosciutto & cook 2 minutes more.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 2

Add the garlic & cook 1 minute or until fragrant. Stir in the tomatoes, the herbs, the red pepper flakes, the black pepper & the salt. Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting & simmer for 30 minutes. Stir in the cannellini beans. Bring to a simmer & cook 10 minutes.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 3

Stir in the kale.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 4

Next add the breadcrumbs.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 5

Turn off the heat & let stand 5 minutes.

Cooking Classics. Ribollita By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining RebeccaGordon SouthernHostess ButtermilkLipstick Southern Entertaining Pastry Chef TV Cooking Personality Birmingham Alabama How To Make Classic Italian Recipes RibollitaNo. 6

Sprinkle servings with Parmesan cheese & drizzle with olive oil.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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