Cooking 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.
Ribollita
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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 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.
No. 3
Stir in the kale.
No. 4
Next add the breadcrumbs.
No. 5
Turn off the heat & let stand 5 minutes.
No. 6
Sprinkle servings with Parmesan cheese & drizzle with olive oil.
The Tune
“Don’t You Just Know It” Huey Piano Smith
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Be sweet.
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