The Tuscan stew should be eaten regularly


Ribollita is a thick tomato of Tuscany – dark green, many beans, vegetables, olive oil, thick with old bread. It is full of heart, filling, unlimited nutrition and rest, the kind of food I want to do. The amount of reed in each pot is impressive and you will get yourself back in front, during and after eating. Here's the details – it's a soup I'm doing constantly this time of year.
Ribollita, a nice Tuscan ice cream with dark green leaves, lots of beans, vegetables, olive oil and thick with one-day bread

You have to mention, with ribollita, it is one of those things, where there are many ways to do it as there are cookies. I usually use whole canned tomatoes this time of year – torn. But they had crushed the tomatoes in hand, and they worked fine. You can use canned beans, beans cooked from dried or cooked beans that have been frozen and thawed. On the guidelines? Your ribollita must be thick – eventually. A loose sounding, bread stew. Use old bread, preferably a rusted bread cut (or torn) into large pieces. Bread absorbs the broth and simulates in very nice pillowcases zones.
Ribollita, a nice Tuscan ice cream with dark green leaves, lots of beans, vegetables, olive oil and thick with one-day bread

Shortcuts

This is not a difficult soup to cook, although it requires some cut. If you are looking for some ways to shave some preparation time. Use canned beans, and buy pre-washed and chopped bone.
Ribollita, a nice Tuscan ice cream with dark green leaves, lots of beans, vegetables, olive oil and thick with one-day bread

Ribollita settings and fixes

There is a bunch! In addition to the modifications I mentioned above, I suspect many of you will want to know how to do it GF. Yes, you can do without bread. it's not the same stew, and it's not really ribollita but it's still great – just hit the amount of beans you use (and set & pulp). I like to add a little lemon to each bowl for some brightness and because I can not help myself. And I like the salinity of some olives alongside cabbage, so this is a small bonus. I will also chop a little over the pesto, if I have it, or a herb of olive oil, a pair of cloves of garlic, parsley and marjoram together.Ribollita, a nice Tuscan ice cream with dark green leaves, lots of beans, vegetables, olive oil and thick with one-day bread

Suitable for freezers

This is a friendly stew freezer. I like to make a very large pot, let it cool and transport it to safe containers for freezers. It's good for a month frozen. If I I know is a pot that is primarily bound for the freezer, sometimes I keep away the addition of bread. I will add it when I assign it later. But really, you can either do it the way.

I hope you love this and I hope you can do it. He has all the good things in a pot. Enjoy! -h