date: 2020-09-18T02:21:32.014Z image: https://img-global.cpcdn.com/recipes/19fcf76182c7687e/751x532cq70/ribollita-tuscan-italian-minestrone-v-ve-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/19fcf76182c7687e/751x532cq70/ribollita-tuscan-italian-minestrone-v-ve-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/19fcf76182c7687e/751x532cq70/ribollita-tuscan-italian-minestrone-v-ve-recipe-main-photo.jpg author: Nina Andrews ratingvalue: 5 reviewcount: 28904 recipeingredient: - "400 g cannellini beans or borlotti beans if dried plan 12 hours ahead if canned its faster" - "300 g stale bread or toasted bread like sourdough" - "1 bunch cavolo nero" - "1 bunch chard I could only find rainbow chard" - "1/4 savoy cabbage I couldnt find it" - "2 potatoes" - "1 big white onion" - "3 gloves garlic" - "2 carrots diced" - "1 stick celery" - " Parmesan rind skip for VE option" - "1 cup passata" - "1 big courgette or 2 small" - " rosmary" - "2 bay leaves" - " thyme" - "2 liter vegetable broth" - " extra virgin olive oil" - " salt pepper" - " Grated parmesan to serve" recipeinstructions: - "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." categories: - Recipe tags: - ribollita - - tuscan katakunci: ribollita tuscan nutrition: 115 calories recipecuisine: American preptime: "PT29M" cooktime: "PT33M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, ribollita - tuscan italian minestrone (v & ve). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious. Ribollita - Tuscan Italian minestrone (V & Ve) is one of the most popular of recent trending foods on earth. It's simple, it's quick, it tastes delicious. It is enjoyed by millions every day. Ribollita - Tuscan Italian minestrone (V & Ve) is something that I have loved my whole life. They are nice and they look fantastic. To begin with this recipe, we have to prepare a few ingredients. You can cook ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you can achieve that. ##### The ingredients needed to make Ribollita - Tuscan Italian minestrone (V & Ve): 1. Take 400 g cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster) 1. Get 300 g stale bread or toasted bread like sourdough 1. Take 1 bunch cavolo nero 1. Make ready 1 bunch chard (I could only find rainbow chard) 1. Get 1/4 savoy cabbage (I couldn't find it) 1. Prepare 2 potatoes 1. Get 1 big white onion 1. Get 3 gloves garlic 1. Prepare 2 carrots diced 1. Prepare 1 stick celery 1. Prepare Parmesan rind (skip for VE option) 1. Take 1 cup passata 1. Take 1 big courgette or 2 small 1. Make ready rosmary 1. Take 2 bay leaves 1. Get thyme 1. Prepare 2 liter vegetable broth 1. Make ready extra virgin olive oil 1. Get salt & pepper 1. Get Grated parmesan to serve ##### Steps to make Ribollita - Tuscan Italian minestrone (V & Ve): 1. 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. 1. 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) 1. 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 1. 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. 1. 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. 1. 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. 1. 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. 1. At the end of the 2 hours add the mixed beans and cook for another 30 minutes. 1. Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes. 1. 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 it up for this special food ribollita - tuscan italian minestrone (v & ve) recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!