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Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, ribollita. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Large Selection of Artistic Products from Around the World. Take control, save money and spend less time organising your staff. Easily plan rosters, shifts & leave in one place. Ribollita was traditionally cooked to use up leftovers, but is so incredibly delicious that it's often made in its own right these days.

Ribollita is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Ribollita is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. You can have ribollita using 15 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ribollita:

1. Take 1/2 lb cannellini beans
2. Take 5 Tbsp extra virgin olive oil plus more for serving
3. Prepare 1 onion
4. Prepare 1 carrot
5. Take 1 celery stay
6. Take 1 clove garlic
7. Get 1 tsp thyme
8. Prepare 1 Tbsp tomato paste
9. Take 2 dashes salt
10. Take 1 potato
11. Get 1 bunch lacinato kale
12. Take 1 butch Swiss chard
13. Make ready 1 small Savoy cabbage
14. Get 4 thick slices of whole wheat rustic bread
15. Prepare Ground black pepper to taste

Savoy cabbage or chard will work if you can't get cavalo nero or kale - just reduce the cooking time a bit. The flavours will intensify if you leave this in the fridge overnight then reheat it. Omit the Parmesan to make it vegetarian. Winter recipe; Vegetarian mains; Soups & stews; Vegan.

Steps to make Ribollita:

1. 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.
2. 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.
3. 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. 1. 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.
4. Add thyme, dash of salt, and tomato paste. Stir and cook for 1 minute.
5. Add potato, kale, chard, cabbage, purée beans with its cooking water, and 4 additional cups of water. Bring to a boil, reduce heat to minimum, cover and simmer for 1 hour. Stir occasionally. 1. 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.
6. Reheat over low heat. Serve, sprinkling ground black pepper and drizzling very good extra-virgin olive oil. Enjoy!

Omit the Parmesan to make it vegetarian. Winter recipe; Vegetarian mains; Soups & stews; Vegan. Cavolo nero is pretty much a given if you are adding greens to your ribollita, but spring greens and Savoy cabbage also make fine alternatives to the finished soup. This soup is made with beans, vegetables and soup. Ribollita is a hugely important staple in Tuscan cuisine - it may look like a simple vegetable soup on the surface, but this dish is more than the sum of its parts.

So that’s going to wrap it up for this exceptional food ribollita recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!