{"id":605,"date":"2016-12-20T14:22:26","date_gmt":"2016-12-20T20:22:26","guid":{"rendered":"http:\/\/www.mamapalma.com\/?p=605"},"modified":"2021-09-17T19:50:44","modified_gmt":"2021-09-17T19:50:44","slug":"ribollita","status":"publish","type":"post","link":"https:\/\/www.mamapalma.com\/?p=605","title":{"rendered":"Ribollita"},"content":{"rendered":"

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Ribollita is a traditional Tuscan bean soup.  Ribollita means “reboiled” in Italian.  My airbnb host in Florence said it’s because this was usually just all the leftovers thrown into a soup pot.  This was one of my favorite dishes I had in Florence.  There are lots of variations, but this is my attempt at recreating what I had there.   It’s a hearty, comfort food that is perfect for winter.  Make sure you serve it with some good Italian bread!<\/p>\n

Here’s what you need:<\/p>\n

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1 lb. Italian sausage (I used hot as you can see.  Feel free to use mild if that’s your preference).  Chicken stock (I used about 4 cups), celery, carrots, garlic, an onion, spinach (I used frozen – you can certainly use fresh, but this is what I had on hand), 2 cans diced tomatoes, 2 cans cannellini beans, rinsed.<\/p>\n

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First, chop up the onion, celery and carrots.  I didn’t measure this.  I just chopped up what looked like the amount I wanted in my soup.  This soup is supposed to be pretty thick, so keep that in mind.  Side note:  Soup is such a wonderful, versatile thing to make.  Use a base of broth and add pretty much any meat and veggies that you want.  Be creative and experiment if you’ve never really made soups.  The possibilities are endless!<\/p>\n

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Now, in your soup pot, start to brown the sausage, breaking it up as you go.<\/p>\n

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Add the carrots, celery, onions, and spinach and cook it all together until the carrots are just starting to get tender and the sausage is no longer pink.   Add a couple of cloves of fresh minced garlic when it’s all almost done.<\/p>\n

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Add the tomatoes, beans and broth.  Again, for this amount, I used about four cups of broth, but you can make this the consistency you want.  Remember, this is me recreating something I had in Italy, so there are no rules.  I’m just giving you an idea to work with.  I have to say that this ended up tasting very much like what I had at an amazing restaurant in Florence.  Once you’ve added the tomatoes, beans and broth, bring it to a boil, then turn it on low and let it simmer for a few minutes.  I think I simmered it for about 15 minutes.<\/p>\n

Now, ladle into bowls and put as much parmesan on top as you would like.  For everybody in my house, it’s A LOT of parmesan.  Serve with Italian bread for dipping.  Rustic, Tuscan food at its finest!<\/p>\n

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  Ribollita is a traditional Tuscan bean soup.  Ribollita means “reboiled” in Italian.  My airbnb host in Florence said it’s because this was usually just all the leftovers thrown into a soup pot.  This was one of my favorite dishes I had in Florence.  There are lots of variations, but this is my attempt at recreating what I had there.   It’s a hearty, comfort food that is perfect for winter.  Make sure you serve it with some good Italian bread! Here’s what you need: 1 lb. Italian sausage (I used hot as you can see.  Feel free to use mild if that’s your preference).  Chicken stock (I used about 4 cups), celery, carrots, garlic, an onion, spinach (I used frozen – you can certainly use fresh, but this is what I had on hand), 2 cans diced tomatoes, 2 cans cannellini beans, rinsed.     First, chop up the onion, celery and carrots.  I didn’t measure this.  I just chopped up what looked like the amount I wanted in my soup.  This soup is supposed to be pretty thick, so keep that in mind.  Side note:  Soup is such a wonderful, versatile thing to make.  Use a base of […]<\/p>\n","protected":false},"author":1,"featured_media":2790,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[145,143],"tags":[78,94,172,100,81],"class_list":["post-605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-recipes","tag-italian","tag-recipes","tag-ribollita","tag-soup","tag-tuscan"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.mamapalma.com\/wp-content\/uploads\/2021\/08\/ribollita.jpg?fit=1024%2C683&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/posts\/605","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=605"}],"version-history":[{"count":2,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/posts\/605\/revisions"}],"predecessor-version":[{"id":2914,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/posts\/605\/revisions\/2914"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=\/wp\/v2\/media\/2790"}],"wp:attachment":[{"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=605"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=605"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mamapalma.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=605"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}