{"id":1157,"date":"2024-05-27T11:40:16","date_gmt":"2024-05-27T11:40:16","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/green-ribollita\/"},"modified":"2024-07-30T06:32:07","modified_gmt":"2024-07-30T06:32:07","slug":"green-ribollita-2","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/green-ribollita-2\/","title":{"rendered":"Green Ribollita"},"content":{"rendered":"

A twist on the classic Tuscan soup, this version features blended saut\u00e9ed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin is not traditional, but it helps store-bought vegetable stock to reach its full, earthy flavor potential.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

3<\/p>\n

Tbsp. extra-virgin olive oil, divided<\/div>\n

1<\/p>\n

bunch kale, ribs and stems removed, leaves coarsely torn (about 2\u00bd cups)<\/div>\n

8<\/p>\n

garlic cloves, thinly sliced, divided<\/div>\n

1\u00bd<\/p>\n

tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more<\/div>\n

4<\/p>\n

cups low-sodium vegetable broth, divided<\/div>\n

1<\/p>\n

medium onion, coarsely chopped<\/div>\n

2<\/p>\n

celery stalks, coarsely chopped<\/div>\n

1<\/p>\n

medium carrot, peeled, coarsely chopped<\/div>\n

\u00bd<\/p>\n

tsp. ground cumin<\/div>\n
Freshly ground pepper<\/div>\n

1<\/p>\n

Parmesan rind (optional), plus finely grated Parmesan for serving<\/div>\n

1<\/p>\n

15-oz. can white beans, rinsed<\/div>\n

\u00bc<\/p>\n

small loaf country-style bread (about 8 oz.), torn into 1″ pieces (about 2\u00bd cups)<\/div>\n

2<\/p>\n

Tbsp. unsalted butter<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat 1 Tbsp. extra-virgin olive oil<\/strong> in a medium Dutch oven over medium-high. Add 1 bunch kale, ribs and stems removed, leaves coarsely torn (about 2\u00bd cups)<\/strong>, and 4 garlic cloves, thinly sliced<\/strong>, and season with kosher salt<\/strong>. Cook, stirring occasionally, until slightly softened and garlic is golden brown, about 2 minutes. Add 2 Tbsp. water; cook, stirring often, until liquid evaporates and kale is slightly wilted, about 1 minute. Transfer to a blender; reserve pot. Add 1 cup low-sodium vegetable broth<\/strong> to blender; blend until smooth. Set pur\u00e9e aside.<\/p>\n

    Step 2<\/h4>\n

    Heat remaining 2 Tbsp. extra-virgin olive oil<\/strong> in reserved pot over medium-high. Add 1 medium onion, coarsely chopped<\/strong>, 2 celery stalks, coarsely chopped<\/strong>, 1 medium carrot, peeled, coarsely chopped<\/strong>, \u00bd tsp. ground cumin<\/strong>, and remaining 4 garlic cloves, thinly sliced<\/strong>; season with salt and freshly ground pepper<\/strong>. Cook, stirring occasionally, until vegetables are slightly softened, 6\u20138 minutes. Add 1 Parmesan rind<\/strong> (if using), one 15-oz. can white beans, rinsed<\/strong>, 1\u00bd tsp. Diamond Crystal or 1 tsp. Morton kosher salt<\/strong>, remaining 3 cups low-sodium vegetable broth<\/strong>, and 3 cups water. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until reduced slightly, about 15 minutes.<\/p>\n

    Step 3<\/h4>\n

    Add \u00bc small loaf country-style bread (about 8 oz.), torn into 1″ pieces (about 2\u00bd cups)<\/strong>, 2 Tbsp. unsalted butter<\/strong>, and reserved pur\u00e9e and cook, stirring often, until butter is melted, 2\u20133 minutes. Taste soup and season with more salt and pepper if needed.<\/p>\n

    Step 4<\/h4>\n

    Ladle soup into bowls; top with finely grated Parmesan<\/strong>.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    A twist on the classic Tuscan soup, this version features blended saut\u00e9ed kale, which turns the whole bowl a bright, springy green. Torn country-style bread provides body, while a Parmesan rind in the broth (plus a showering of cheese on your bowl at the end!) adds richness all the way through. That hint of cumin […]<\/p>\n","protected":false},"author":2,"featured_media":1158,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1157","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1157","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1157"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1157\/revisions"}],"predecessor-version":[{"id":5197,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1157\/revisions\/5197"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1158"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1157"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1157"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1157"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}