How to Make Homemade Ribollita
Hello everybody, it's John, welcome to my recipe page. Today, I will show you a way to make a special dish, Simple Way to Make Ultimate Ribollita. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Ribollita, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ribollita delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ribollita is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ribollita estimated approx 4 hrs 30 mins.
To begin with this recipe, we must first prepare a few components. You can have Ribollita using 15 ingredients and 8 steps. Here is how you can achieve it.
My Florentine nephew, Camillo, taught my mother how to make the Tuscan soup called ribollita and she taught me. It is so dense that it can be eaten with a fork.
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Ingredients and spices that need to be Take to make Ribollita:
- 1/2 lb cannellini beans
- 5 Tbsp extra virgin olive oil plus more for serving
- 1 onion
- 1 carrot
- 1 celery stay
- 1 clove garlic
- 1 tsp thyme
- 1 Tbsp tomato paste
- 2 dashes salt
- 1 potato
- 1 bunch lacinato kale
- 1 butch Swiss chard
- 1 small Savoy cabbage
- 4 thick slices of whole wheat rustic bread
- Ground black pepper to taste
Instructions to make Ribollita
- Rinse beans very well until water is clear. Place in a pot with 4 cups of water and a dash of salt. Bring to a boil, then lower heat to the minimum and cover. Simmer for 3 hours.
- Meanwhile, prepare the vegetables. Chop the onion, carrot and celery. Mince the garlic. Dice the potato. Wash and slice kale, chard and cabbage in 1/2-inch pieces.
- When the beans are cooked, remove 1/4 of the beans and set aside. Purée remaining beans in cooking water with an immersion blender. Set aside.
- In a large pot, heat the oil over medium heat and sauté onion for 2 minutes, add celery and carrot, sauté for 2 minutes, add garlic, and sauté for 3 more minutes. Stir often.
- Add thyme, dash of salt, and tomato paste. Stir and cook for 1 minute.
- Add potato, kale, chard, cabbage, purée beans with its cooking water, and 5 additional cups of water. Bring to a boil, reduce heat to minimum, cover and simmer for 1 hour. Stir occasionally.
- Cut bread in large cubes. Add cooked beans and bread. Mix and cook for 10 minutes. Turn off the heat. Let it rest covered at room temperature overnight.
- Reheat over low heat. Serve, sprinkling ground black pepper and drizzling very good extra-virgin olive oil. Enjoy!
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