Later On

A blog written for those whose interests more or less match mine.

Ribollita My Way

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After I had the Tuscan White Bean and Kale Soup blogged earlier, I decided I could make a better (more nutritious and — who knows? — tastier) version of my own. And then I came across a Wikipedia article on ribolitta. That sounded like just the ticket, though I would do it my way (hence the title), which for one thing meant no bread (an essential ingredient in ribollita) — not a whole food. But oat groats certainly can thicken as well as any old bread and have the benefit of being a whole food (and a grain, to complement the beans).

When I start thinking up a recipe, I hope a TextEdit page and list ingredients. Here’s the list I came up with, after being modified slightly in the making — modifications in square brackets

• Black beans (have more nutrients than white beans — lentils would be even better)
• Kale — Lacinato kale, I think; seems appropriate
• Red cabbage, shredded and allow to rest 45 minutes
• Leek or spring onion or scallions; maybe red onion as a fallback [red onion it was]
• Some diced carrot — 1 medium regular carrot or 1/2 Nantes carrot [1/2 Nantes]
• Diced purple potato [used half of an enormous Stokes Purple potato]
• Tomatoes [6 Roma — the season for San Marzano seems over]
• 3/4 cup oat groats [next time 1 cup oat groats — or hulled barley — & cook before adding]
• 2 Red Habanero Pepper, seeded [should have worn gloves — fingers on fire]
• Garlic [4 cloves Russian red garlic — enormous cloves]
• [2 garlic scapes I found in the fridge]
• Ginger [I used only part of the root shown
• Turmeric + Black Pepper [4 turmeric roots, chopped fine]
• Dried Marjoram [about 2 tablespoons]
• Dried Thyme [about 1 tablespoon]
• Mexican oregano [about 3 tablespoons]
• Salt substitute [about 2 teaspoons]
• MSG [about 1 teaspoon]
• Water [enough; I used water from cooking beans and then a little more]

Half the Stokes Purple potato

I Evo-sprayed my 6-qt wide diameter pot well — probably 2 teaspoons (8 sprays) and prepared the vegetables, putting them in the pot as I went. 

I wanted to sauté some of the vegetables, so I held back on tomatoes, beans, and oat groats. Everything else went into the pot (except black pepper — wanted to add that after pot had liquid because pepper can burn). Because prep took a while, the garlic and red cabbage (which I did first) had some time to rest.

I sautéed what was in the pot for a few minutes, stirring frequently, then added the tomatoes, beans, oat groats, black pepper, and water — the water in which the beans were cooked and more water to boot. Here’s what it looked like (on the left, before cooking; on the right, after cooking — and you can click on any of these photos to enlarge):

I cooked it roughly an hour, all told. The “timer” in this case is the grain: once the oat groats are cooked, it’s ready. (The beans were cooked until not quite done in the expectation that they would finish cooking in the ribollita.) 

I just had a small bowl of the soup to test it. The habaneros are certainly present, but they are not overwhelming (probably because of the amount of soup and presence of potatoes, carrots, beans, and grain). The grain will probably open a bit more after it sits overnight in the fridge and then on being rewarmed.

Some observations after having a few small (“tasting”) bowls:

  1. The intensity of the habaneros quickly faded. Now the soup is just warm (in the spicy sense).
  2. I added some of Simnett’s vegan buffalo sauce on top — very nice.
  3. Encouraged by the buffalo sauce, I decided to have a small bowl of soup after putting in a spoonful of cashew butter. Also very nice.

I think this worked out really well, and I’m sure I’ll make it again. All the purple vegetables (red onion, red cabbage, purple potatoes) are full of nutrients — see this post.

I’d stack this up against regular ribollita any day, strictly on nutrient value. And next time I’ll use Du Puy lentils instead of black beans (already bought them), and that will take the nutrient value up a level.

Written by Leisureguy

26 September 2022 at 5:31 pm

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