Ribollita, Vegetable and Bread Soup Tuscan Recipe

Ribollita

Ribollita means reboiled. Traditionally, ribollita is a bread-thickened vegetable soup. This recipe comes from a restaurant in Florence, the Giannino in Florence. It is prepared with different ingredients from how my mother in law prepares it at home. There are many variations, try the one that seems the most appealing to you.

Servings: 8

INGREDIENTS

  • 1 cup cannellini beans, uncooked
  • 1 large red onion, sliced
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 4 potatoes, diced
  • 10 zucchini, diced
  • 1 1/2 cups swiss chard, shredded
  • 1 leek
  • 1 savoy cabbage, shredded
  • 1 bunch kale, shredded
  • salt and pepper
  • 2-3 tablespoons tomato paste
  • 2 days old stale Tuscan white bread
  1. Soak the beans overnight and then cook over low heat. It will take approximately 1 to 1 1/2 hours for them to cook.
  2. In a pan, gently fry the onion. Add the other vegetables, with the exception of the cabbage, kale and beans which are added at a later point. When the vegetables have sweated out their juice, cover with hot water and then add all the cabbage and kale. Cover and simmer for an hour over medium heat.
  3. Add the cooked beans (some of them whole and some pured), salt and pepper. Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add the tomato paste.
  4. Slice the stale bread and, in an earthenware casserole, alternate layers of bread with the soup until the bread is soaked. Let rest for one day.
  5. To serve, remove the desired quantity from the casserole and reheat it, or “re-boil” it, as the name in Italian suggests.

Buon appetito!

Tuscan Bean Soup with Asiago Toasts

Tuscan Bean Soup with Asiago Toasts

An easy recipe to make, very yummy. By Cynthia Nicholson.

Servings: 6

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 pound smoked turkey or chicken sausage, cut into 1/4-inch-thick slices
  • 1 ¼ cups chopped fennel
  • 1 ¼ cups chopped onion
  • 1 clove garlic, finely chopped
  • two 14 ½-ounce cans reduced-sodium chicken broth
  • one 14 ½-ounce can diced tomatoes
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sage
  • one 19-ounce can cannellini beans, liquid reserved
  • ½ cup shredded Asiago cheese
  • 12 slices (1/2-inch-thick) baguette, cut diagonally
  1. In a 6-quart saucepan, heat the oil and sauté the sausage over medium heat. Cook sausage until heated through, about 5 to 7 minutes. Remove sausage and drain drippings, reserving 1 tablespoon drippings in pan.
  2. Add the fennel and onion to pan; sauté until softened, about 10 minutes.
  3. Add garlic and cook 1 minute. Stir in chicken broth, tomatoes, pepper and sage. Cook 10 minutes.
  4. Add cannellini beans with reserved liquid and cooked sausage. Bring mixture to a boil over medium-high heat and cook 1 minute. Reduce heat to low and simmer 10 minutes more.
  5. Heat broiler. Mound 2 teaspoons Asiago cheese on each bread slice and place on baking sheet. Broil until cheese and bread are lightly toasted, about 1 to 2 minutes.
  6. Divide soup among 6 soup bowls; serve with toasts.

Some suggestions from Janet in Austin, TX – Add an extra clove of garlic with the first garlic and then a cubed yellow squash and two zucchini during the last 5 minutes of simmering. “The flavors were absolutely delicious,
better than any Tuscan-style soup I have ever had.” Enjoy!

Buon appetito!

Tuscan Soup Recipe, Olive Garden inspired

Another recipe based on the Olive Garden soup. This was created by Toni for her friend Logan, thus the name. I have not tried it, if you do, let me know how it turns out.

Or try the original Olive Garden Zuppa Toscana recipe.

INGREDIENTS

  • 1 mild Italian sausage
  • 1 medium onion, chopped
  • 3 slices of bacon, trimmed of excess fat and cut into 1/2″ pieces (about 2 tbls.)
  • 6 cups chicken stock (homemade or low-sodium canned)
  • 8 cups unpeeled potatoes, cut in approx. 3/4″ dice
  • 1/2 tsp. fennel seed
  • 1/2 cup kale, coarsely chopped and packed, or 1 cup loose
  1. Remove sausage from casing and brown in a large pot, breaking up large pieces as it cooks. When the sausage is thoroughly cooked and slightly brown, remove it from the pot and drain off all the fat.
  2. Add the onion and bacon to the same pot. Stir and cook until the bacon begins to brown and the onions soften. (It won’t hurt if they brown a little too!).
  3. Add the chicken stock and potatoes. Cook until the potatoes are very done.
  4. Take about 2-3 cups of potatoes and stock from the pot and puree in a blender. Add back to the pot along with the sausage, fennel seed and kale and simmer about 5-10 minutes.
  5. Salt to taste. Let it sit a few minutes before serving. Garnish with some grated Romano on top.

Buon appetito!

Tuscan soup recipe, Olive Garden inspired

Zuppa Toscana (Olive Garden 2)

Here is another recipe which imitates the Olive Garden soup. This is from MareCat. I have not yet tried it, if you do, let me know how it turns out.

Or try the original Olive Garden Zuppa Toscana recipe.

INGREDIENTS

  • 1 pound Italian sausage
  • 2 large russet baking potatoes sliced in half, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 1/2 can Oscar Meyer Real Bacon Bits (these are less fatty than real bacon)
  • 2 cloves garlic minced
  • 2 cups kale or swiss chard, chopped
  • 2 cans chicken broth
  • 1 qt. water
  • 1 cup heavy whipping cream
  1. Cook sausage in a 300-degree oven. Bake approximately 1/2 hour, drain on paper towels, and cut into slices.
  2. Place onion, potatoes, chicken broth, water, and garlic in pot, and cook on medium heat until potatoes are done.
  3. Add sausage, bacon bits, salt, and pepper to taste, and simmer for another 10 minutes.
  4. Turn to low heat, add kale and cream. Heat through and serve.

Buon appetito!

 

Tuscan soup, Olive Garden inspired

Zuppa Toscana (Olive Garden 1)

While searching for other Tuscan soup recipes on the Internet, I found that many people search for the Zuppa Toscana that the Olive Garden restaurants in the U.S. carry on their menu. The actual recipe is not known but many have tried to duplicate it; here is one version. On her site, Julie Rogers attributes this copycat recipe to Kim Boatman, who included it in her “Home Plates” column in the Food Section of the San Jose Mercury News.

Or try the original Olive Garden Zuppa Toscana recipe.

INGREDIENTS

  • 1 1/2 cups spicy sausage links
  • 3/4 cups onions, diced
  • 6 slices bacon
  • 1 1/2 tsp. minced garlic
  • 2 tbsp. chicken bouillion powder (or 2 cubes, crushed)
  • 1 quart water
  • 2 medium potatoes sliced up and then halve the slices
  • 2 cups kale leaves sliced thinly (spinach can be substituted)
  • 1/3 cup heavy whipping cream (try fat free half and half)
  • parmesan cheese for garnish
  1. Preheat oven to 300°F (150°C). Place sausage links on a sheet pan and bake 25 minutes or until done. Cool, then cut in slices, then halve the slices.
  2. Put onions and bacon in a large saucepan and cook over medium heat until the onions are almost clear. Remove bacon and crumble.
  3. Add garlic to onions and cook one minute. Add bouillon powder, water and potatoes. Simmer 15 minutes.
  4. Add bacon, sausage, kale and cream. Simmer 4 minutes and serve. Garnish with parmesan cheese.

Buon appetito!