Ribollita

Ribollita is a traditional thick Tuscan bread soup, almost a stew, made with cabbage, cannellini beans, and stale bread. Each family has its own recipe with many variations, but always the distinctive flavor of cabbage and beans. Drizzle with some Tuscan extra-virgin olive oil before serving.

Step: 1

Drain and rinse cannellini beans and place in a large pot. Pour in enough water to cover; add salt. Cover and cook over medium-low heat until tender, 1 1/2 to 2 hours.

Step: 2

Drain the beans, reserving the cooking liquid. Set aside 1/2 of the beans. Puree the remaining beans in the pot using an immersion blender.

Step: 3

Heat oil in a large saucepan over low heat. Cook onion, celery, and carrot until soft, 10 to 15 minutes. Add 1/2 of the reserved cooking liquid, pureed beans, potatoes, kale, Swiss chard, Savoy cabbage, and tomato puree. Bring to a boil. Cover and simmer until potatoes are soft, about 40 minutes. Season with salt and pepper.

Step: 4

Stir whole beans into the saucepan with the remaining cooking liquid. Cook for 15 minutes. Remove soup from heat; let stand for 15 minutes.

Step: 5

Chop bread and add to the soup a few pieces at a time so it soaks up the liquid and thickens the soup. Bring soup back to a boil. Remove from heat.

Per Serving: 559 calories; protein 23.5g; carbohydrates 102.1g; fat 7.5g; sodium 751.3mg.

The name of “stew” can process to both a food and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being processing menu all of it , and the water based material completely covers the contents in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.