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Ribollita

Ribollita

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 71 of 241 min for you

⁦30 min⁩Prep
⁦2h⁩Cook
6Servings

Per serving · estimated

607 kcal25 g Protein89 g Carbs19 g Fat

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Servings
6

Ingredients

Instructions

Monsieur Cuisine · 5By hand · 15

Soak the beans

Soak 400 g of dried cannellini beans in plenty of cold water overnight. Then drain and rinse them.

By hand

Cook the beans

Pour 400 g of drained cannellini beans and 1200 ml of cold unsalted water into the mixing bowl. Cook 60 min / 100°C / speed 1 / reverse, with the measuring cup in place, until the beans are tender.

CookTime1:00:00Temp.100°Speed1Reverse

Let cool slightly

Let the beans cool for 5 minutes with the lid closed.

By hand
5 min

Set beans aside

With a skimmer, remove about half of the cooked beans and set them aside in a bowl. Leave the rest of the beans in the mixing bowl with their cooking water.

By hand

Blend the beans

Blend the remaining beans with their cooking water for 1 min / speed 5-8, gradually increasing to speed 8, until creamy.

BlendTime01:00Speed8

Transfer the broth

Pour the blended bean broth into a bowl and set aside.

By hand

Clean the mixing bowl

Rinse and dry the mixing bowl.

By hand

Chop the garlic

Put 1 peeled garlic clove into the mixing bowl and chop 3 sec / speed 7.

ChopTime00:03Speed7

Chop the aromatics

Add 1 trimmed onion, 100 g of carrots and 100 g of celery, cut into pieces, and chop 5 sec / speed 5, until diced into 3-4 mm pieces.

ChopTime00:05Speed5

Prepare the vegetables

Separately, peel 300 g of potatoes and cut them into chunks of about 2 cm. Remove the core from 300 g of Savoy cabbage and cut it into strips of 1-2 cm; cut 300 g of Swiss chard into small pieces. Remove the woody base from 400 g of lacinato kale (discarding the stems that are too tough) and cut it into strips. Crush 300 g of peeled tomatoes with a fork.

By hand

Soffritto

Add a drizzle of extra virgin olive oil and fresh thyme to taste to the mixing bowl. Gently sauté 10 min / 120°C / speed 1.

SautéTime10:00Temp.120°Speed1

Transfer the soffritto

Transfer the soffritto to a very large pot.

By hand

Stew the vegetables

In the pot on the stove, add 300 g of potatoes, 300 g of Savoy cabbage, 400 g of lacinato kale and 300 g of Swiss chard to the soffritto. Season with fine salt to taste and black pepper to taste, mix well and stew for a few minutes over medium heat.

Stove or oven

Cook the soup

Add 300 g of crushed peeled tomatoes and the blended bean broth, adding more water as needed to just cover the vegetables. Bring to a boil and cook for 45 min over medium-low heat.

Stove or oven
45 min

Add the beans

After the 45 minutes, add the whole beans set aside to the pot.

By hand

Bread and resting (1/2)

Slice 300 g of stale Tuscan bread and add the slices to the pot, pushing them well down into the broth with a ladle. Cover with the lid, let cool to room temperature, then refrigerate for 2 hours, or better still overnight.

By hand
60 min

Bread and resting (2/2)

Slice 300 g of stale Tuscan bread and add the slices to the pot, pushing them well down into the broth with a ladle. Cover with the lid, let cool to room temperature, then refrigerate for 2 hours, or better still overnight.

By hand
60 min

Reboil

Stir the soup and put it back on the stove: bring to a boil, adjusting the thickness with more water as needed.

Stove or oven

Final seasoning

Add to each bowl a drizzle of raw extra virgin olive oil, black pepper to taste and fresh thyme to taste.

By hand

Serve

Plate and serve the ribollita immediately.

By hand

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