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Recipes

First Courses: SOUPS

RIBOLLITA Bean Soup Baked with Bread

Mail this recipe to a friend!	Ribollita, literally means "re-boiled". This does not means the soup is re-boiled, but rather refers to the use of leftover bean soup in the following way: leftover Fagioli con cavolo nero alla Toscana 10 slices day-old country bread 1 qt. beef broth 2 onions, sliced extra virgin olive oil	See Also:      Olive Oils      Chianti Classico DOP      Terre di Siena DOP      Toscano IGP      Vegetables      Fagiolo di Sarconi IGP      Wine Pairings      Chianti Classico DOCG      Rosso di Montalcino DOC      Rosso di Montepulciano DOC      Region      Tuscany
	Arrange the soup and the bread in layers in a baking pan. Add broth as necessary to moisten. Cover the upper layer with thinly sliced onions. Sprinkle generously with olive oil and put in the oven until hot. Serve hot. Let your guests add extra-virgin olive oil to according to taste. The addition of oil gives the dish a silky, smooth texture.

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BREAD, PIZZA and FOCACCIA   SAUCES and DRESSINGS   Appetizers: VEGETABLES   Appetizers: UOVA and FRITTATA   Appetizers: MEAT and CHEESE   Appetizers: FISH   First Courses: SOUPS   First Courses: DRIED PASTA   First Courses: FRESH PASTA   First Courses: STUFFED FRESH PASTA   First Courses: RICE, POLENTA and GNOCCHI   Main Courses: BEEF and VEAL   Main Courses: PORK, LAMB and GOAT   Main Courses: POULTRY and GAME   Main Courses: FISH   Main Courses: SNAILS, FROGS, INNARDS and more   SALADS and SIDE ORDERS   DESSERTS   ICE CREAM

BRODO   BUSECCA   CACCIUCCO LIVORNESE   CANEDERLI   CICORIA, CACIO E UOVA   FAGIOLI CON CAVOLO NERO ALLA TOSCANA   GRAN FARRO E FAGIOLI   LA MARICONDA   MACCO DI FAVE   MINESTRA CON FIORI DI ZUCCA   MINESTRA DI PASTA E PISELLI   MINESTRA DI RISO CON ASPARAGI   MINESTRA DI UOVA E PROSCIUTTO   MINESTRONE   MINESTRONE DI VERDURE   MINESTRONE MILANESE   PAPPA AL POMODORO   PASSATELLI IN BRODO   PASTA E FAGIOLI   PASTA E FAVE   PASTA E LENTICCHIE   PASTA E PATATE   RIBOLLITA   SOPA COADA   STRACCIATELLA ALLA ROMANA   ZUPPA D’ORZO E PISELLI   ZUPPA DI AGNELLO   ZUPPA DI CARDONI   ZUPPA DI CIPOLLE BIANCHE IN CROSTA   ZUPPA DI VONGOLE   ZUPPA PAVESE   ZUPPA VALDOSTANA   ZUPPA VALPELLINENTZE

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