Tuscan Ribollita
Ingredients:
2 Onions
1 Leek
2 Cloves Chopped Garlic
2-3 Carrots
2 Zucchini
1 package frozen Green Beans, thawed
4-5 Cups Vegetable Broth
1 Large Can Crushed Tomatoes w/Juice
Sea Salt & Pepper to Taste
2 Sprigs Fresh Thyme
2 Tablespoons Tomato Paste
Stale Italian Bread
Cannellini Beans
Chard or Kale
Spinach
Fresh Parmesan
Minced Onion
Olive Oil
Heat a large soup pot over medium heat. Add a little olive oil and then the onion and leek.
Cook those for 2-3 minutes until the onions turn translucent. Add garlic. Cook a couple
more minutes.
Prepare your vegetables in bite size chunks then add the vegetables. Cook 5-7 minutes. Add
vegetable broth a little at a time to deglaze the pan, then the rest of the broth, the crushed
tomatoes with their juice and a couple sprigs of fresh thyme.
Raise temperature to medium high and cook about 20 minutes. When vegetables are cooked
down, stir in the tomato paste, dissolving it well. Add stale Italian bread. (If you don’t have
stale bread, you can toast bread, rub a fresh garlic clove over it, tear the bread into pieces
and add to the pot). Add the Cannellini beans at this stage so they don’t get overcooked, just
warmed through. Add greens (chard or kale and spinach). Stir and cook an additional 5-10
minutes until soup is thick and greens are wilted.
The traditional way to serve the Ribolitta is in a large soup bowl as it’s very thick. Sprinkle
with fresh parmesan, minced onion and an extra drizzle of olive oil. Add a salad and you have
a nutritionally complete meal that is healthy cooking at its best.
2 Onions
1 Leek
2 Cloves Chopped Garlic
2-3 Carrots
2 Zucchini
1 package frozen Green Beans, thawed
4-5 Cups Vegetable Broth
1 Large Can Crushed Tomatoes w/Juice
Sea Salt & Pepper to Taste
2 Sprigs Fresh Thyme
2 Tablespoons Tomato Paste
Stale Italian Bread
Cannellini Beans
Chard or Kale
Spinach
Fresh Parmesan
Minced Onion
Olive Oil
Heat a large soup pot over medium heat. Add a little olive oil and then the onion and leek.
Cook those for 2-3 minutes until the onions turn translucent. Add garlic. Cook a couple
more minutes.
Prepare your vegetables in bite size chunks then add the vegetables. Cook 5-7 minutes. Add
vegetable broth a little at a time to deglaze the pan, then the rest of the broth, the crushed
tomatoes with their juice and a couple sprigs of fresh thyme.
Raise temperature to medium high and cook about 20 minutes. When vegetables are cooked
down, stir in the tomato paste, dissolving it well. Add stale Italian bread. (If you don’t have
stale bread, you can toast bread, rub a fresh garlic clove over it, tear the bread into pieces
and add to the pot). Add the Cannellini beans at this stage so they don’t get overcooked, just
warmed through. Add greens (chard or kale and spinach). Stir and cook an additional 5-10
minutes until soup is thick and greens are wilted.
The traditional way to serve the Ribolitta is in a large soup bowl as it’s very thick. Sprinkle
with fresh parmesan, minced onion and an extra drizzle of olive oil. Add a salad and you have
a nutritionally complete meal that is healthy cooking at its best.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/