Recipe of Perfect Ribollita (Italian Vegetable Soup) 🇮🇹

Ribollita (Italian Vegetable Soup) 🇮🇹. Lower the heat to medium and cook, tossing regularly, until softened. Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.

Add a splash of olive oil to a large, heavy-bottomed pan over a medium heat. Add the carrots, celery, onion and. In a large Dutch oven or soup pot, heat olive oil over medium heat with garlic.

Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, ribollita (italian vegetable soup) 🇮🇹. It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Lower the heat to medium and cook, tossing regularly, until softened. Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.

To begin with this recipe, we have to prepare a few ingredients. You can have ribollita (italian vegetable soup) 🇮🇹 using 0 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ribollita (Italian Vegetable Soup) 🇮🇹:

Cook, stirring, until garlic is fragrant and very lightly golden. Arrange your oven racks so that your pot will fit in your oven. Add the tomatoes and their juice, squeezing the tomatoes between your fingers to break them up. Bring to a boil, and then reduce the heat to a simmer.

Steps to make Ribollita (Italian Vegetable Soup) 🇮🇹:

1. Step 1 Cut and chop all the vegetables. This is the most time-intensive, hands-on part of the recipe. Drain and rinse the canned beans..
2. Step 2 Start by sautéing the onions, celery, carrots, and leeks. I use a combination of olive oil and butter for sautéing. Once the veggies slightly soften, dump them into a big pot..
3. Step 3 Sauté the zucchini and yellow squash the same way. Add the garlic and sauté for one more minute before dumping them in the pot. I sautéed the potatoes and parsnips until they were very lightly browned before transferring them to the pot..
4. Step 4 Add the broth, canned tomatoes, cabbage, oregano, parsley, thyme, and sage, then cover and bring to a boil. Reduce heat and allow to simmer for 45 minutes to an hour..
5. Step 5 Meanwhile, cut about 4 or 5 thick slices of the bread and chop it into thick chunks. Lightly toast it..
6. Step 6 Add the spinach, Swiss chard, the beans, and (if desired) the red wine to the soup and stir well. Cover and cook until the greens wilt..
7. Step 7 Add the toasted bread, then stir to incorporate it. The soup will be very thick. You can add water if you would like to thin it a little, but it’s supposed to be quite thick..
8. Step 8 Taste the soup and season it as needed. (Without added salt, I find this soup to be a little bland.).
9. Step 9 When serving, you can top with good quality olive oil and/or grated Parmesan cheese..
10. Step 10 Notes: 🥕 This soup is definitely a grab bag of vegetables! If you like a specific vegetable, throw it in! In the past, I’ve swapped in parsnips, sweet potatoes, and kidney beans for other ingredients. 🥕. If you’re vegetarian, use vegetable broth instead of chicken broth. Alternatively, you can use beef broth in place of some or all of the chicken broth..

Now take a pot or high-sided casserole that is larger than the one that holds the vegetable soup. Place the stale bread slices on the bottom and add a few ladles of soup. This Italian Ribollita Soup recipe is a delicious hearty soup that's healthy & comforting. A pasta version of the Traditional Tuscan Soup.. Lay bread slices on top of the stew so they cover the top and overlap as little as possible.

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