Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, ribollita - tuscan italian minestrone (v & ve). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

It translates to "re-boiled" and it was originally a way to re-heat the minestrone leftovers. It's made with winter vegetables and it's the ultimate winter comfort food. Riboliita is a hearty soup originating in Tuscany.

Ribollita - Tuscan Italian minestrone (V & Ve) is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Ribollita - Tuscan Italian minestrone (V & Ve) is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Ribollita - Tuscan Italian minestrone (V & Ve):

1. Prepare cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster)
2. Take stale bread or toasted bread like sourdough
3. Take cavolo nero
4. Get chard (I could only find rainbow chard)
5. Make ready savoy cabbage (I couldn't find it)
6. Take potatoes
7. Take big white onion
8. Prepare gloves garlic
9. Get carrots diced
10. Get celery
11. Make ready Parmesan rind (skip for VE option)
12. Take passata
13. Make ready big courgette or 2 small
14. Get rosmary
15. Get bay leaves
16. Get thyme
17. Make ready vegetable broth
18. Take extra virgin olive oil
19. Take salt & pepper
20. Prepare Grated parmesan to serve

Both are bread soups, and are essential to my Italian life. Ribollita , first and foremost, is a Tuscan minestrone , a mix of chopped vegetables simmered into a hearty, delicious blend. Ribollita is one of Tuscany's many famous bread soups. Typically containing cavolo nero, savoy cabbage, cannellini beans and stale bread, the dish is part of the cucina povera tradition of humble, thrifty dishes, and will likely have contained whichever vegetables were available.

Instructions 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.
2. 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)
3. 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
4. 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.
5. 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.
6. 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.
7. 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.
8. At the end of the 2 hours add the mixed beans and cook for another 30 minutes.
9. Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes.
10. 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.

Ribollita means 'reboiled', and an essential step to this recipe is to let the soup chill before reheating. Ribollita is a classic Tuscan dish made with stale bread, an example of how traditional Italian peasant cuisine strives to make at least two meals out of something. This famous ribollita soup is not really a soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, and beans baked under a sheet of caramelized onions. It makes a wonderful meal in a bowl. The word ribollita means "reboiled" in Italian, which is just what is done in Tuscan homes with a two- or three-day-old minestrone.

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