RibollitaBy Miranda Payne On Oct 12, 2020
Cooking Ribollita step by step details? If you are looking cooking tips for Ribollita you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.
With a name that means ‘reboiled’, this Italian soup is the king of leftover cooking.
All you have to do is throw all your ingredients of Ribollita
- 1 tablespoon extra virgin olive oil
- 100g pancetta, coarsely chopped
- 200g potatoes, coarsely chopped
- 300g carrots, coarsely chopped
- 1 celery stick, coarsely chopped
- 1 tablespoon tomato paste
- 2 tomatoes, peeled, coarsely chopped
- 2 garlic cloves, crushed
- 1/4 -1/2 teaspoon dried chilli flakes
- 1.5L (6 cups) chicken stock or vegetable stock
- 1 sprig fresh rosemary
- 175g zucchini, chopped
- 400g can beans, rinsed, drained
- 100g chopped kale
- 4 slices bread, toasted
The instruction how to make Ribollita
- Heat the oil in a large, heavy-based saucepan or stockpot over medium heat. Add the pancetta, potatoes and carrots and cook, stirring often, for 5 minutes or until the vegetables have softened. Add the tomato paste and cook, stirring, for 1-2 minutes, until the paste darkens. Add the tomato, garlic and chilli, to taste. Cook, stirring, for 2 minutes or until aromatic.
- Add the stock and rosemary to the pan. Increase the heat to high and bring to the boil. Reduce the heat to low and simmer for 20 minutes. Add the zucchini and beans. Cook for a further 15 minutes or until the vegetables are tender. Stir in the kale and cook for 3-4 minutes or until just wilted. Season.
- Ladle soup into bowls and serve with toast.
Nutritions of Ribollita
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