Family Meal
Italian Rivolta soup for rainy days
Italian Rivoletta Soup is just what you need when the rain knocks on the window.
Put in a large pot everything that is in the house including white beans and bread from yesterday and melt
Orly Plai-Bronstein, in collaboration with Sugat
09/02/2022
Wednesday, 09 February 2022, 07:50
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Rich and thick.
Italian Rivolta Soup (Photo: Nimrod Saunders)
Like the Manistrona and a-Pajoli soup with pasta and white beans, the Rivolta is a soup from the Italian soup repertoire - rich, thick and satisfying.
Rivoletta soup originated in Tuscany and was born just for the cold winter days.
Into a large pot the Italian mama puts white beans along with all the vegetables that are in the house, including the bread from yesterday and cooks a thick and rich soup that is a complete meal, without leaving the house.
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Thick tomato soup with grits for cold days
In collaboration with Sugat
Everything in the fridge goes inside.
Make Rivolta soup (Photo: Nimrod Saunders)
Do not give up the bread crumbs in the soup that absorb the liquid into them and thicken it, if you have not tried you will find that it is a pleasure
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Thick riboleta soup with vegetables
Recipe By: Orly Plai-Bronstein
★
★
★
★
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20 minutes work
90 minutes total
Easy to prepare
6 diners
Italian
vegan
fur
Soups
vegetables
Recipes to sit
kosher
Rivolta soup by Orly Plai (Photo: Nimrod Saunders)
Ingredients
For cooking beans:
1 cup white beans - soaked overnight in cold water
1 bay leaf
1 sage stalk
polish:
3 tablespoons olive oil
1 carrot
1 onion
2 stalks of celery
1 potato
1 sweet potato
½ Decomposed cauliflower for flowers
1 tablespoon mixture of Italian herbs (if you can not put thyme, oregano, dried or fresh basil)
1 can canned chopped or crushed tomatoes (400 g)
½1 liters of water
Salt
Ground black pepper
To serve:
5 slices of white bread from yesterday
Basil leaves
For the conversion table, click here>
Preparation
How to make a thick riboleta soup with vegetables?
1 Drain the beans and place in a saucepan.
Cover with water about 4 cm above the beans and bring to a boil with a sage stalk and bay leaf. Lower the flame and cook for an hour or until the beans soften.
2 Meanwhile, cut the vegetables into medium-small cubes (except the cauliflower) and in a large pot with olive oil, fry them for about 10 minutes.
Season with salt, pepper and the Italian spice mixture.
3 Add the tomatoes and cauliflower and cook for 5 minutes until their liquids are reduced.
4 Add to the pot the cooked beans with its cooking water and more water so that there will be plenty of liquid in the soup.
Season with salt and pepper and cook everything together for another 20 minutes.
5 Tear the bread by hand or cut into cubes and add to the soup along with the fresh basil.
Stir and let the bread soak and the soup thicken.
Pour into bowls, drizzle olive oil into each bowl and serve.
6
How to make Rivolta soup in pictures:
Cook the beans and meanwhile cut the vegetables (Photo: Nimrod Saunders)
Fry the vegetables in olive oil for about 10 minutes (Photo: Nimrod Saunders)
Add the tomatoes and cook for another 5 minutes until reduced (Photo: Nimrod Saunders)
Add the cooked beans with its cooking liquid (Photo: Nimrod Saunders)
Pour more water until covered and cook together for about 20 minutes (Photo: Nimrod Saunders)
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Food
Tags
soup
Rivolta soup
bean
vegetable soup
recipe