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Ribollita (Vegetable, Bean and Stale Bread Soup) (Rachael Ray) Recipe

Ribollita (Vegetable, Bean and Stale Bread Soup) (Rachael Ray) Recipe

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Ribollita (Vegetable, Bean and Stale Bread Soup) (Rachael Ray)

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Ingredients:

Serving

1 cup borlotti beans or other small dried bean of choice, soaked for 4 hours
8 cups chicken stock
3 to 4 cloves garlic, crushed
2 onions, 1/2 peeled, 1 1/2 chopped
salt and freshly ground black pepper
5 to 6 slices 1-inch thick peasant style bread, cut into coarse cubes
about 1/4 cup evoo , plus some for drizzling at the table
2 carrots, chopped
2 small ribs celery with leafy tops, chopped
1 tsp crushed red pepper flakes , 1/3 palmful
1 fresh bay leaf
herb bundle of fresh parsley, sage, thyme and rosemary
1/2 cup dry white wine
1 bunch tuscan kale (also known as lacinato or dinosaur) or swiss chard, stemmed and chopped, (about 12 oz trimmed greens)
1/2 small savoy cabbage, cored and chopped , about 2 to 3 cups
a few grates of nutmeg
2 cups tomato puree or passata
parmigiano-reggiano rind, plus freshly grated to pass at table
1 small white or red onion, finely chopped

Directions:

Variations: For a sweeter soup, add chopped fennel to your mix. For autumn, add zucchini or butternut squash to your blend.
Drain the beans and place in a pot with 4 cups chicken stock, 1 clove garlic, half an onion and some salt and pepper. Bring to a low boil, reduce the heat and simmer until tender, 30 minutes.
Meanwhile, preheat the oven to 350 degrees F. Bake the bread until deeply golden and toasted. Store in foil.
Heat 1/4 cup EVOO, 4 turns of the pan, over medium-high heat in a large Dutch oven. Add the chopped onions, carrots, celery, remaining 3 cloves garlic, chile flakes, bay leaf and herb bundle. Season with salt and pepper. Cook, partially covered, to soften, about 5 minutes. Add the wine, kale, cabbage and a little nutmeg. Stir. Wilt the greens, partially covered, 5 to 6 minutes more. Add the beans and their liquids and the tomato puree. Stir. Add 2 cups more stock (reserve 2 cups for the night you serve). Add the cheese rind to the soup. Simmer to combine flavors, 15 minutes. Remove 3 cups of the beans and vegetables, about half the soup, to food processor and puree. Then add back to pot. Cool and store the soup for a make-ahead meal.
To serve, heat the soup over medium heat, add the bread to the soup and let it absorb the liquid. Thin the soup with the remaining 2 cups of stock. Taste to adjust seasoning. Remove the herb bundle, rind and bay leaf. The ribollita is done when a wooden spoon can stand straight up in the soup. Ladle into shallow bowls and garnish with a generous drizzle of EVOO, finely chopped raw onion and cheese. Leftover soup can be fried in olive oil in a skillet like potato pancakes or hash, and topped with over easy or fried eggs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	326.34 Kcal (1366 kJ)
Calories from fat	35.43 Kcal
		% Daily Value*
Total Fat	3.94g	6%
Cholesterol	9.6mg	3%
Sodium	506.79mg	21%
Potassium	921.5mg	20%
Total Carbs	52.49g	17%
Sugars	26.55g	106%
Dietary Fiber	9.83g	39%
Protein	15.58g	31%
Vitamin C	34.4mg	57%
Vitamin A	0.2mg	7%
Iron	0.1mg	0%
Calcium	61.1mg	6%

Amount Per 100 g
Calories	55.43 Kcal (232 kJ)
Calories from fat	6.02 Kcal
		% Daily Value*
Total Fat	0.67g	6%
Cholesterol	1.63mg	3%
Sodium	86.08mg	21%
Potassium	156.52mg	20%
Total Carbs	8.92g	17%
Sugars	4.51g	106%
Dietary Fiber	1.67g	39%
Protein	2.65g	31%
Vitamin C	5.8mg	57%
Calcium	10.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.1

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
cholesterol free

Bad Points

High in Sodium

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