Step-by-Step Guide to Make Gordon Ramsay Ribollita - Tuscan Italian minestrone (V & Ve)

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ribollita - tuscan italian minestrone (v & ve). It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Ribollita - Tuscan Italian minestrone (V & Ve) is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Ribollita - Tuscan Italian minestrone (V & Ve) is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook ribollita - tuscan italian minestrone (v & ve) using 20 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ribollita - Tuscan Italian minestrone (V & Ve):

1. Prepare 400 g cannellini beans or borlotti beans (if dried plan 12 hours ahead if canned it's faster)
2. Make ready 300 g stale bread or toasted bread like sourdough
3. Get 1 bunch cavolo nero
4. Make ready 1 bunch chard (I could only find rainbow chard)
5. Get 1/4 savoy cabbage (I couldn't find it)
6. Prepare 2 potatoes
7. Prepare 1 big white onion
8. Take 3 gloves garlic
9. Get 2 carrots diced
10. Make ready 1 stick celery
11. Take Parmesan rind (skip for VE option)
12. Make ready 1 cup passata
13. Get 1 big courgette or 2 small
14. Prepare rosmary
15. Get 2 bay leaves
16. Make ready thyme
17. Prepare 2 liter vegetable broth
18. Take extra virgin olive oil
19. Take salt & pepper
20. Make ready Grated parmesan to serve

Instructions to make Ribollita - Tuscan Italian minestrone (V & Ve):

1. If you have dried beans then start by putting them in lots of water for 12 hours before cooking, I leave mine overnight. They should double in size and get softer by the morning.
2. Cook the beans by adding them in a pot with LOTS of cold water, rosemary and bay leaves until it just starts to boil. Now bring the heat down to the very minimum on the smallest fire you have and leave to cook for 2 hours without mixing the beans so that they don't fall apart. Check to ensure that there is still water. (I would suggest putting the rosemary in a un-dyed cloth if you don't want to spend ages fishing out the needles from the beans like I had to do)
3. Whilst this is cooking you can start by chopping everything up like shown in the picture below. For the Parmesan rind if using, scrape the part with the numbers a bit and chop it into thing pieces
4. When the beans are ready fish them out and keep the water that you cooked them in. You can use that with some stock to make your vegetable broth.
5. Now put some butter and oil (oil only for vegan option) into a large pot, if cast iron or clay even better. Add the onion, celery and carrots until soft, add the potatoes and the parmesan grind if using and cook for a couple of minutes. Now add the passata and cook for a few minutes.
6. Add the cavolo nero, chard and cabbage and use some of the broth to cover most of the vegetables. The leaves don't need to be submerged at this point. as they will quickly diminish in size when cooked. Cover with a lid and cook for 2 hours checking every 30 min or so to ensure that the broth is not boiling down. If it looks too watery remove the lid to let it dry out.
7. In the meantime take more than half of the beans and mix with with a mixer until they become a thick puree. You will add this to the soup later on.
8. At the end of the 2 hours add the mixed beans and cook for another 30 minutes.
9. Final stage, add the courgettes and the whole cannellini beans and cook for a final 30 minutes.
10. To serve, toast the bread slices and put it at the bottom of a dish. Add the ribollita, sprinkle with extra virgin olive oil and a sprinkle of parmesan.

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