Ma SOUPE RIBOLLITA TOSCANE – Elle réchauffe, le plein de vitamines, l’Italie sur Gourmandises TV

RECETTE : C’est la soupe d’hiver par excellence en Toscane. Cette soupe paysanne se fait avec tous les légumes d’hiver du jardin et c’est un pur délice. C’est une tradition, on la sert avec un bon filet d’huile d’olive et du poivre du moulin. Par temps froid, c’est EXTRA !. La liste des ingrédients figure dans la vidéo. Je vous souhaite un bon régal sur Gourmandises TV. Christophe.

RECIPE: This is the quintessential winter soup in Tuscany. This rustic soup is made with all the winter vegetables from the garden and it’s a pure delight. It’s a tradition to serve it with a generous drizzle of olive oil and freshly ground pepper. In cold weather, it’s absolutely wonderful! The list of ingredients is in the video. I hope you enjoy this delicious dish on Gourmandises TV. Christophe.

RICETTA: Questa è la zuppa invernale per eccellenza in Toscana. Questa zuppa rustica è preparata con tutte le verdure invernali dell’orto ed è una vera delizia. È tradizione servirla con un generoso filo d’olio d’oliva e pepe macinato fresco. Nella stagione fredda, è assolutamente meravigliosa! L’elenco degli ingredienti è nel video. Spero che questo delizioso piatto vi piaccia su Gourmandises TV. Christophe.

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Hello everyone! I’m delighted to be back with you on Gourmandis TV, as usual, every Wednesday evening for Wednesday’s recipes. And before I tell you about this lovely recipe we’re going to make today, ribolita, well, listen, some good news! Starting this week, we’ll be not only meeting on Wednesday evenings at 6 pm, but also on Friday evenings for our weekend recipe roundup, specifically featuring Christmas recipes to help you prepare for the holidays. So, two appointments from now on: Wednesday and Friday evenings at 6 pm. With that noted, look, this morning I went to the market to pick up these beautiful vegetables. Today we’re going to make a lovely ribolita. It’s the quintessential Italian winter soup, and more specifically, the Tuscan variety. The principle is very simple. You put in the winter vegetables that are left in the garden, along with good white beans and tomatoes, and it simmers gently. It’s truly excellent. It’s a real stew! You’ll note down the rest right away, the list of ingredients. Enjoy! And for 4 to 6 people, you’ll need two good-sized potatoes, two carrots, a turnip, a leek, a small green cabbage, five chard stalks, 400g of white beans, a celery stalk, a large onion, two cloves of garlic, 60cl of tomato, a sprig of thyme, some rosemary, a few bay leaves, 200g of good stale bread, and finally, olive oil, salt, and freshly ground pepper. The very first step of the recipe, my friends, is to put plenty of olive oil in the pot . Olive oil is essential and excellent for your health, isn’t it? Now, the onions, look, I’ve roughly sliced ​​them like this, and we’re going to sauté them along with the two cloves of garlic. You see how I chopped them, right? Pay close attention because I’m going to explain each time I chopped the vegetables. It already smells wonderful. We’re going to add to that, because it needs to be a really fragrant soup, a nice sprig of thyme, a small sprig of rosemary from the garden, two bay leaves, and we ‘ll let all that simmer for a few minutes. There, that’s good, it shouldn’t brown. We’re going to add the celery stalk right away. So, the leaves that I chopped, and then the stalk, of course, of the celery. That’s going to add a nice flavor to this traditional Tuscan Italian dish. We’re going to add the carrots right away. So, chopped relatively finely, see, into small cubes. There, stir it well. Now, this dish is traditionally made with the winter vegetables that are left in the garden. So, there are as many recipes as there are families, but the basics remain the same: carrots, celery of course, olive oil, onions, thyme, and bay leaves. We’ll add our leek too. Finely chop the green part and the white part of the leek—well, the other way around, the green a little more, that’s right, the green a little more finely, and the white part of the leek, we can chop it a little more roughly. So, we mix everything well so it’s properly coated in olive oil. There, that’s good. Look, it’s starting to soften nicely. Aromas are wafting from the kitchen . My friends, that’s all I’m telling you. We’ll add the turnip, cut into small cubes. There. And we stir well. We’ll cook all of that down nicely. And meanwhile, my friends, I’ll give you some details about the beans. See you in a bit. So, indeed, when it comes to white beans, you have two options. I won’t hide the fact that today, for my part, I opted for the quick solution. But if you have dried white beans at home, you’ll need to soak them overnight or for the time indicated on the package, and then cook them in boiling water with bay leaves, thyme, and rosemary—no salt, especially, because it might toughen them. Once cooked, let them rest, drain them, and let them rest again. You can then use them. Serve at the end of this soup recipe. As for me, I chose, as you can see, a nice jar of Italian beans. You can find very good ones in stores. I can’t tell you the brand because I’m not allowed to advertise. These ones are already cooked, so we’ll add them later at the end of the recipe. So, as you’ve noted, there are two options: traditional dried beans, which takes longer, or a good jar of pre-cooked Italian beans. Back to the kitchen. So, as you’ve understood, for the beans, you have a choice; do as you like. At this stage of the recipe, we’re going to add the potatoes that I’ve roughly chopped, as you can see. Now, you should know that this is a soup with a relatively thick consistency, especially with the bread we’ll add later. And if the vegetables fall apart a little, if I may say so, well, that’s perfectly fine. There are even some Italian mamas who give this soup a quick blitz with a blender. The main thing is to still have chunks of vegetables, but that all these good vegetables are well blended. Okay, let’s get started. We’ll continue to sauté for about 3 or 4 minutes. There we go. That’s pretty good. So, obviously, as you’ve probably guessed, to prevent it from sticking to the bottom of the pot with the wooden spoon, you have to stir like this, mix constantly. The advantage of this soup— well, I made enough for four people, but it’s also good for several days, you know—when it ‘s reheated, it will be absolutely delicious. There we go, that’s very good. Right away, we’re going to add the tomato puree, the coulis, the puree. You can use whatever you like, whatever you have on hand. There we go. We’ll obviously continue to mix well because it’s important that all the vegetables are well coated. Mmm, it smells really, really good, doesn’t it? Make sure you have a good amount of this tomato puree, this tomato coulis. So, use a good quality tomato coulis or puree because it really needs to taste good. So, I rinsed the rooster bowl. There, the rooster was upside down. He’s always with us, isn’t he? Stir it well. So, I lowered the heat because we’re going to continue cooking over medium heat. And we’re going to add the chard right away. So, the chard leaves and stalks that I cut, you see them in small cubes. Chard, chard, whatever you want to call it. There are several names for this vegetable. We’re going to spread them out like this on top. It already smells very good. We’ll finish with the cabbage that I cut, you see, into small strips. So, I used both the green and yellow leaves of the cabbage. Okay, so I had a big cabbage here, I didn’t use the whole thing, but there you go, it’s still enough. I’ll pack it down a bit like this in our pot. Well, the pot, sorry, the casserole dish, the Dutch oven, I meant. There, that’s pretty good. And at this point, my friends, we’re going to cover it with water. Now, not too much, just enough. You’ll be the judge, I’m not giving you the quantity. I’m going to add a small spoonful of coarse salt. There, we’ll add pepper, of course . Now, you’re going to tell me I’m putting the salt and pepper on top, but don’t worry because during cooking, you’ll mix it all together well, keep a close eye on it, and obviously the pepper will dissolve in the pot and the broth. There, that’s pretty good. We’ll cover it for now. Here! Grab the lid. Cook over medium heat, especially. We let the ribbol leta simmer gently for 40 minutes and then cover it. A good 40 minutes have just passed. Let’s discover this little marvel together. Time for me, there, to put the lid on. Look at that. Oh my! It looks absolutely delicious. It’s not finished yet. So, at this stage of the recipe, the cabbage is nice and perfect. Our little vegetables, look, are here. We’re going to stir our soup well. The little bay leaf that gave it its lovely flavor. And now, we’re going to mix everything together really well. So, you see, it’s It’s still a little bit liquid. So, at that point, I removed the lid, and we’ll let it simmer uncovered for 10 to 15 minutes. This gives the sauce, this soup, time to thicken. Ten minutes later, there you go, it’s perfect. You could almost eat it like that, but ribolita, remember, should have a slightly thick consistency. That’s why we’re going to immediately add, as they do in Tuscany, the gourmands, stale bread, cooked—well, cooked, of course, I meant stale—and cut, as you can see, into large pieces like this. And we’re going to soak this bread thoroughly. It was a way, in Tuscany in the old days, to avoid wasting bread, because bread is sacred, even today. I can’t imagine throwing away a piece of bread; I always use it. So, for the bread, it’s best to use a good country loaf, not industrial white bread, which is absolutely awful. So, a good country loaf, stale bread, and we’re going to mix it all together again. The bread will absorb the soup, of course, and that’s what will give it that slightly thick consistency. It’s not finished yet, stay with us because there are still the beans. And now, with the bread, you’re going to ask me how long we let it cook? Well, we let it continue cooking like this at a simmer. It will fizz for 10 minutes. Ah, it’s starting to be wonderful 10 minutes later. See, it’s thickening. It looks very good. Listen, it’s not finished. I’m going to taste it now because it looks so tempting. Let’s see if it’s good. Mmm, what a taste! What a taste, my children! So, to finish the recipe, we’re going to add our beans. There you go. Ah, it’s a really rich soup, perfect for a cold day, and it makes a truly balanced meal. And these little beans, we’ll obviously mix them in with everything else, with all the other ingredients. And we’ll continue cooking them to warm them through because, as you know, the beans are already cooked. Ten more minutes and then we can serve this delicious ribolette. Of course, we’ll serve it generously in a nice bowl. So, a ladleful for the little one, a ladleful for me. There you go. Look how good it looks! We might even add a little more because I think it’s going to be so good, it’ll practically eat itself. Now, you should know that tradition dictates adding a little more olive oil. There, just a drizzle of olive oil on top. My goodness, we’re going to have a feast! And then, of course, a good grind of black pepper. There, let’s be generous. Look at our ribolita, ready to be enjoyed! Oh, this soup—excuse me, I’m still eating it! I still have the spoon in my hand. This soup is truly excellent, and you haven’t missed the fact that it’s been cold this week. Here in Leselines, we reached -25°C this morning! Well, I can guarantee you it warms you up. Make this delicious Tuscan ribolita with recipes from Gourmandis TV. The recipe book will be available in early December. I’ll tell you more about it very soon. Have a wonderful evening. We’ll meet again on Friday evening for the first Christmas 2025 recipe on Gourmandis TV. Until then, of course, I wish you a delicious meal!