Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, ribollita - tuscan italian minestrone (v & ve). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Ribollita - Tuscan Italian minestrone (V & Ve) is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Ribollita - Tuscan Italian minestrone (V & Ve) is something that I have loved my entire life.
To get started with this recipe, we must prepare a few components. You can have ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Ribollita - Tuscan Italian minestrone (V & Ve):
- Get cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster)
- Prepare stale bread or toasted bread like sourdough
- Prepare cavolo nero
- Make ready chard (I could only find rainbow chard)
- Prepare savoy cabbage (I couldn't find it)
- Prepare potatoes
- Prepare big white onion
- Take gloves garlic
- Take carrots diced
- Take celery
- Get Parmesan rind (skip for VE option)
- Take passata
- Get big courgette or 2 small
- Prepare rosmary
- Prepare bay leaves
- Take thyme
- Get vegetable broth
- Get extra virgin olive oil
- Prepare salt & pepper
- Take Grated parmesan to serve
Steps to make Ribollita - Tuscan Italian minestrone (V & Ve):
- If you have dried beans then start by putting them in lots of water for 12 hours before cooking, I leave mine overnight. They should double in size and get softer by the morning.
- Cook the beans by adding them in a pot with LOTS of cold water, rosemary and bay leaves until it just starts to boil. Now bring the heat down to the very minimum on the smallest fire you have and leave to cook for 2 hours without mixing the beans so that they don't fall apart. Check to ensure that there is still water. (I would suggest putting the rosemary in a un-dyed cloth if you don't want to spend ages fishing out the needles from the beans like I had to do)
- Whilst this is cooking you can start by chopping everything up like shown in the picture below. For the Parmesan rind if using, scrape the part with the numbers a bit and chop it into thing pieces
- When the beans are ready fish them out and keep the water that you cooked them in. You can use that with some stock to make your vegetable broth.
- Now put some butter and oil (oil only for vegan option) into a large pot, if cast iron or clay even better. Add the onion, celery and carrots until soft, add the potatoes and the parmesan grind if using and cook for a couple of minutes. Now add the passata and cook for a few minutes.
- Add the cavolo nero, chard and cabbage and use some of the broth to cover most of the vegetables. The leaves don't need to be submerged at this point. as they will quickly diminish in size when cooked. Cover with a lid and cook for 2 hours checking every 30 min or so to ensure that the broth is not boiling down. If it looks too watery remove the lid to let it dry out.
- In the meantime take more than half of the beans and mix with with a mixer until they become a thick puree. You will add this to the soup later on.
- At the end of the 2 hours add the mixed beans and cook for another 30 minutes.
- Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes.
- To serve, toast the bread slices and put it at the bottom of a dish. Add the ribollita, sprinkle with extra virgin olive oil and a sprinkle of parmesan.
So that is going to wrap this up with this exceptional food ribollita - tuscan italian minestrone (v & ve) recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be 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. Thank you for reading. Go on get cooking!
