Ribollita – The Tuscan Stew you Should be Eating Regularly

Ribollita is a thick Tuscan stew – dark greens, lots of beans,
vegetables, olive oil, thickened with day-old bread. It is hearty,
filling, infinitely nourishing, and flat-out, the sort of food I
crave. The amount of kale you collapse into each pot is impressive,
and you’ll be patting yourself on the back before, during, and
after you eat. Here are the details – it’s a soup I make
constantly this time of year.
Ribollita, a beautifully thick Tuscan stew with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread
I should mention, with ribollita, it’s one of those things where
there are as many ways to make it as there are cooks. I normally
use whole canned tomatoes this time of year – torn up. But had
crushed tomatoes on hand, and they worked out nicely. You can use
canned beans, beans cooked from dried, or cooked beans you’ve
frozen and thawed. As far as guidelines go? Your ribollita should
be thick – eventually. A sloppy sounding, bread stew. Use day old
bread, preferably a rustic loaf cut (or torn) into big chunks. The
bread absorbs the broth and simmers into beautifully plump zones of
pillowy dumplings.
Ribollita, a beautifully thick Tuscan stew with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread

Shortcuts

This isn’t a difficult soup to cook, although it does require
some chopping. If you’re looking for a few ways to shave off some
prep time. Use canned beans, and buy pre-washed & chopped
kale.
Ribollita, a beautifully thick Tuscan stew with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread

Ribollita adaptations & toppings

There are a bunch! In addition to the tweaks I mentioned up
above, I suspect a number of you will want to know how to make it
GF. Yes, you can absolutely make it without the bread. it’s not
the same stew, and not really ribollita, but it is still wonderful
– just bump up the amount of beans you use (both the whole &
mashed).  I like to add a bit of lemon zest to each bowl for a bit
of brightness, and because I can’t help myself. And I also like
the saltiness of a few olives alongside the kale, so that’s a
little bonus as well. I’ll also drizzle a little thinned out
pesto on top if I have it on hand, or, an herb oil made by pureeing
olive oil, a couple garlic cloves, parsley, and marjoram
together.Ribollita, a beautifully thick Tuscan stew with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread

Freezer-friendly

This is a freezer friendly stew. I like to make an extra-large
pot of it, let it cool, and transfer it to freezer-safe containers.
It’s good for a month or so frozen. If I know it’s a pot
primarily bound for the freezer, I sometimes hold off on adding the
bread. I’ll add it when I reheat later. But really, you can do it
either way.

I hope you love this, and I hope you make it. It has all the
good stuff in one pot. Enjoy! -h

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Tuscan Stew you Should be Eating Regularly
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Source: vegetariantimes
Ribollita – The Tuscan Stew you Should be Eating Regularly



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