Simple Way to Make Any-night-of-the-week Ribollita - Tuscan Italian minestrone (V & Ve) - Free Download

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We hope you got benefit from reading it, now let's go back to ribollita - tuscan italian minestrone (v & ve) recipe. You can cook ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Ribollita - Tuscan Italian minestrone (V & Ve):

1. Provide 400 g of cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster).
2. You need 300 g of stale bread or toasted bread like sourdough.
3. You need 1 bunch of cavolo nero.
4. Take 1 bunch of chard (I could only find rainbow chard).
5. Prepare 1/4 of savoy cabbage (I couldn't find it).
6. Get 2 of potatoes.
7. Take 1 of big white onion.
8. Provide 3 of gloves garlic.
9. Use 2 of carrots diced.
10. Prepare 1 stick of celery.
11. You need of Parmesan rind (skip for VE option).
12. Take 1 cup of passata.
13. Take 1 of big courgette or 2 small.
14. Prepare of rosmary.
15. Provide 2 of bay leaves.
16. Prepare of thyme.
17. Prepare 2 liter of vegetable broth.
18. Provide of extra virgin olive oil.
19. Get of salt & pepper.
20. Use of Grated parmesan to serve.

Instructions to make Ribollita - Tuscan Italian minestrone (V & Ve):

1. If you have dried beans then start by putting them in lots of water for 12 hours before cooking, I leave mine overnight. They should double in size and get softer by the morning..
2. Cook the beans by adding them in a pot with LOTS of cold water, rosemary and bay leaves until it just starts to boil. Now bring the heat down to the very minimum on the smallest fire you have and leave to cook for 2 hours without mixing the beans so that they don't fall apart. Check to ensure that there is still water. (I would suggest putting the rosemary in a un-dyed cloth if you don't want to spend ages fishing out the needles from the beans like I had to do).
3. Whilst this is cooking you can start by chopping everything up like shown in the picture below. For the Parmesan rind if using, scrape the part with the numbers a bit and chop it into thing pieces.
4. When the beans are ready fish them out and keep the water that you cooked them in. You can use that with some stock to make your vegetable broth..
5. Now put some butter and oil (oil only for vegan option) into a large pot, if cast iron or clay even better. Add the onion, celery and carrots until soft, add the potatoes and the parmesan grind if using and cook for a couple of minutes. Now add the passata and cook for a few minutes..
6. Add the cavolo nero, chard and cabbage and use some of the broth to cover most of the vegetables. The leaves don't need to be submerged at this point. as they will quickly diminish in size when cooked. Cover with a lid and cook for 2 hours checking every 30 min or so to ensure that the broth is not boiling down. If it looks too watery remove the lid to let it dry out..
7. In the meantime take more than half of the beans and mix with with a mixer until they become a thick puree. You will add this to the soup later on..
8. At the end of the 2 hours add the mixed beans and cook for another 30 minutes..
9. Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes..
10. To serve, toast the bread slices and put it at the bottom of a dish. Add the ribollita, sprinkle with extra virgin olive oil and a sprinkle of parmesan..

Ribollita means 'reboiled', and an essential step to this recipe is to let the soup chill before reheating. It's essentially another way to use up stale Tuscan bread (since Tuscan bread is made without salt, it hardens quite quickly). It's made with an assortment of vegetables, cannellini beans, and Tuscan kale (a.k.a. dinosaur or lacinato kale). Add Swiss chard, tomato, garlic, rosemary, parsley, thyme and reserved ham. Season to taste with salt and pepper.

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