Recipe

Ribollita Tuscan Bean Soup Recipe

Add Step-by-Step Photos	Pollymotzko / All my dishes 8 months, 3 weeks ago This sumptuous book is such a celebration of Italian baking at its best. It is not filled with pictures from cover to cover (as I’d love a book to be) but the cover shot alone shows a sampling of what is within the pages. A wonderful book that tak... More Prep:30m Cook:120m Servings:6	Pollymotzko
	tuscany soups beans peasant vegetables

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minitindel

juels

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Ingredients

8 ounces (225 grams) dried white cannellini beans or 1-½ cups canned cannelloni

¾ cup olive oil

2 medium-size yellow onions, finely chopped

3 ribs celery, diced

4 carrots, peeled and chopped

1 teaspoon tomato paste

2 teaspoons warm water

3 ripe medium-sized tomatoes, chopped

3 bunches Swiss chard (about 3 pounds or 1-½ kilograms), stems trimmed, leaved chopped

1 bunch kale, stems trimmed, leaves removed

½ Savoy cabbage, finely shredded

4 medium-size potatoes, peeled and chopped

1 fresh small chile, seeded and chopped

2 cloves garlic, minced

2 teaspoons chopped fresh thyme or 1 teaspoon dried

Salt

Freshly ground pepper

5 to 6 cups cold water

12 to 16 slices stale Pane Toscano Scuro (Dark Tuscan Bread

or Pane Toscano

Best-quality Tuscan olive oil for garnish

Directions

Makes 6 servings.

If you are using dried beans, soak the beans overnight in water to cover, then drain. Heat the beans and fresh water to cover over high heat to a boil. Reduce heat to medium-low and simmer uncovered until tender, about 1-½ hours. Drain the beans but reserve the cooking liquid. Puree three quarters of the cooked beans with a little bit of the cooking liquid or three quarters of the canned beans in a little of their liquid in a food processor fitted with the steel blade or in a blender. Reserve the remaining whole beans.

Heat ½ cup oil in a heavy large pan or Dutch oven over medium high heat. Add the onions, celery, and carrots and saute until the onions are soft, about 5 minutes. Thin the tomato paste with the 2 teaspoons water and add the thinned paste and the fresh tomatoes to the vegetables. Cook, stirring occasionally, 5 to 10 minutes. Stir in the chard, kale, cabbage, potatoes, pureed and whole beans, the chile, garlic, thyme, and salt and pepper to taste. Add the remaining bean cooking or canned liquid and enough of the cold water to cover the vegetables. Heat to a boil. Reduce the heat to low and simmer covered about 2 hours.

Just before serving, grill or toast 2 slices of bread for every serving. You can saute the bread in the remaining ¼ cup oil, or brush one side of each slice with the oil and bake on a baking sheet at 400 degrees F. until golden, or brush the bread with oil and grill under a broiler or over an open fire. Place the bread in the bottom of wide soup bowls and ladle the soup over the bread. Drizzle a fine thread or two of good Tuscan olive oil over each serving. Most Tuscans so not serve Parmesan cheese with this bean soup.

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Comments

marmay 8 months, 3 weeks ago said:
Looks perfect for a wintery day!

chefmeow 8 months, 3 weeks ago said:
I agree, this sounds amazing and very comforting. You have my 5.

peetabear 8 months, 3 weeks ago said:
What a great comfort food for a cold day...^5

juels 8 months, 3 weeks ago said:
I love greens paired up with cannellini here! Very, very nice! Will definitely try this!

dianalee27 8 months, 3 weeks ago said:
This does sound delicious. Thanks for sharing!

pollymotzko 8 months, 3 weeks ago said:
Hey guys! I'm glad you all liked my choice here!
I can't wait to buy the greens for it. I have everything else. A good use if you have some leftover bread too!
There are more great recipes to come from The Italian Baker by Carol Field. That is the book I'm reviewing on The Cook's Library there.

Polly Motzko

choclytcandy 8 months, 2 weeks ago said:
Mmmm....this sounds great, especially on a cold Indiana night. thanks for the post.

minitindel 8 months, 1 week ago said:
Wow fantastic what a great hearty soup
i just love everything about it
thanks for sharing this lovely soup .......im a soup lover lol
ill get some extra sour dough bread for his one yum yum

five plus

tink

pollymotzko 8 months, 1 week ago said:
Hi there Sherry,
I have so many bread recipes of all types. This would be good with any bread really but a homemade bread out of the oven is ideal for this!
I'll be looking for some good batter bread recipes to put on here. I used to make a bread called "Hobo Bread" and still have the book it came out of. It was baked in a coffee can and really good and easy.
I still want to try the No-Knead Bread I put on here-you put the ingredients together then let it rise for up to 18 hours, then bake it in a big, greased cast iron skillet or cooker.
The method is supposed to reproduce the type of artisan loaves that come from the way they "steam" in the oven.

Polly Motzko
Have a great weekend!

quaziefly 6 months, 4 weeks ago said:
Great Soup! I looked and I have needed in the kitchen. Thank you so much for sharing this wonderful resipe. FIVE!

sitbynellie 5 months, 3 weeks ago said:
Mmmmmmmm, love soup. Love beans. I'm keeping this one. Love Nellie

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