Ribollita is a traditional Italian dish made with vegetables and stale bread, originating from the region of Tuscany. There are many variations, but the basic ingredients include cavolo nero kale, onion, carrot, tomatoes, beans, and stale bread. Ribollita, translated as "boiled twice" or "reboiled" and the recipe has its roots in ancient times when servants would prepare their own meals from the leftovers of their wealthy masters, often consisting of vegetable dishes (such as minestrone). This recipe includes meat and excludes beans. It's a fantastic soup that can be enjoyed as a main course on cold days!
Servings 4people
Prep Time 35 minutesmins
Cook Time 1 hourhr20 minutesmins
Total Time 1 hourhr55 minutesmins
Ingredients
300gchicken meatbreast or legs or mix
1/2cupspicy sausage or pancetta
10-12leavescavolo nero
450gchopped tomatoes
2carrots
a fewslices2-3 days old bread
2-3tbspparmesan cheese
1onion
3clovesgarlic
2-3tbspolive oil
3tbspparsley
1tbspmustard
salt, pepperto taste
Instructions
In a pan, sauté finely chopped onions, finely chopped sausage or pancetta, and chicken pieces with skin in oil. Sauté for about 7 minutes over medium heat. During the last minute, add mustard and garlic, and mix well.
Pour in a liter of water. Add diced potatoes, carrots, shredded kale, and season with salt and pepper. You can also add a stock cube if desired.
Simmer for 15 minutes, then add chopped tomatoes or tomato purée and continue cooking for another 10 minutes.
Once cooked, remove the chicken and slice it into smaller pieces. If using chicken legs, separate the meat from the bones and finely chop.
Take a portion of the cooked soup and blend it in a blender until coarse, or use an immersion blender for a brief blending directly in the pot. Return the blended soup to the pot, add the sliced chicken and parsley. Bring to a boil for another 5 minutes, then add bread cut into small pieces and mix well.
You can simmer the soup for a longer time if you prefer a thicker consistency. Serve and sprinkle with grated Parmesan cheese.
Notes
The calorie information provided for this recipe is an approximation and may vary depending on the thickness of the soup and individual portion sizes. The total number of servings can also vary based on the desired consistency, whether it's more liquid or thick. It is advisable to adjust the serving size according to personal preference and dietary requirements. As a general guide, the recommended serving size for this delightful dish is approximately 350-400ml per person. Indulge in this flavoursome and satisfying soup while keeping your individual needs in mind.