Italian Recipes
KahuNZ
Posts: 401 Member
Ribollita - Baked Tuscan Casserole
Ribollita is a tasty bean soup, from Tuscany. My version is more like a casserole as it is baked in the oven. If you want it as a soup just add more stock and don't worry about putting in the oven, just serve with toast.
Has about 220 calories per serve (dependent on how much cheese)
Ingredients
Olive oil
2 onions, finely chopped
2 carrots, chopped
2 celery stalks, chopped
4-6 cloves garlic
1 or 2 red chilli peppers
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
1 teaspoon chopped fresh thyme or ½ teaspoon dried
500ml vegetable stock
1 can of chopped tomatoes or fresh if in season
100ml dry white wine (optional)
Freshly ground sea salt and black pepper
1 can of cannelloni beans
6 - 8 thin slices crusty wholemeal bread - I use vogels
1 red onion, thinly sliced
Parmesan cheese, grated
In a large heavy-based pot, heat two tablespoons of the oil and sauté the onion in it slowly until translucent, then add the other vegetables, chilli peppers, and herbs. Sauté for about 5 minutes, until all the vegetables are well coated in the oil and beginning to soften.
Add the stock, tomatoes and the wine. Bring to the boil, lower the heat and simmer until the carrots are cooked. Allow to cool slightly. Season to taste
Preheat the oven to 180˚C
Add the cannelloni beans to the pot. Roughly Purée the contents of the pot with a food processor or hand mixer - leave it still with chunky bits.
Toast the bread.
Pour about half the pan’s contents into a greased ovenproof casserole dish, spread the toasted bread over that and then empty the rest of the pan’s contents on top. Arrange the slices of red onion over the top and scatter with cheese.
Bake in the oven for 30-45 minutes, until the top is golden brown.
Ribollita is a tasty bean soup, from Tuscany. My version is more like a casserole as it is baked in the oven. If you want it as a soup just add more stock and don't worry about putting in the oven, just serve with toast.
Has about 220 calories per serve (dependent on how much cheese)
Ingredients
Olive oil
2 onions, finely chopped
2 carrots, chopped
2 celery stalks, chopped
4-6 cloves garlic
1 or 2 red chilli peppers
1 teaspoon chopped fresh oregano or ½ teaspoon dried
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
1 teaspoon chopped fresh thyme or ½ teaspoon dried
500ml vegetable stock
1 can of chopped tomatoes or fresh if in season
100ml dry white wine (optional)
Freshly ground sea salt and black pepper
1 can of cannelloni beans
6 - 8 thin slices crusty wholemeal bread - I use vogels
1 red onion, thinly sliced
Parmesan cheese, grated
In a large heavy-based pot, heat two tablespoons of the oil and sauté the onion in it slowly until translucent, then add the other vegetables, chilli peppers, and herbs. Sauté for about 5 minutes, until all the vegetables are well coated in the oil and beginning to soften.
Add the stock, tomatoes and the wine. Bring to the boil, lower the heat and simmer until the carrots are cooked. Allow to cool slightly. Season to taste
Preheat the oven to 180˚C
Add the cannelloni beans to the pot. Roughly Purée the contents of the pot with a food processor or hand mixer - leave it still with chunky bits.
Toast the bread.
Pour about half the pan’s contents into a greased ovenproof casserole dish, spread the toasted bread over that and then empty the rest of the pan’s contents on top. Arrange the slices of red onion over the top and scatter with cheese.
Bake in the oven for 30-45 minutes, until the top is golden brown.
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