Wednesday, February 5, 2014

Ribollita (Tuscan vegetable soup)


Ribollita (Tuscan vegetable soup)

Start by making a “soffritto” , which is the base of so many Italian soups and sauces. For this one I use:
  • Ingredients
  • 3T Extra Virgin Olive Oil
  • 2 medium carrots
  • 1 large celery stalk (with leaves OK)
  • 1 large onion
  • 1.5 C (or 1 can crushed) Italian tomatoes (like San Marzano or your preference)
  • 3 sprigs of Thyme
  • 1.5 C (or 1 can rinsed) Cannellini beans (crush ½ of these as put them into the pot)
  • Approx. 8 Cups of Shredded cabbage ( I like savoy and cavallo nero mixed, but any type will do)
  • 4 C water
  • 4 C stock (chicken or vegetable)
  • Iodized sea salt and fresh cracked black pepper to taste
  • 2 cups chopped fresh spinach
  • 2 cups chopped fresh baby kale
  • Optional:
  • 3 potatoes (peeled and diced)
  • Rind of organic parmesan cheese

  1. Directions
  2. 01. Start by making a “soffritto”, which is the base of so many Italian soups and sauces. Include the extra virgin olive oil, carrots, celery stalk and onion.
  3. 02. Chop the above vegetables finely. Sauté in olive oil for about 5 minutes until softened.
  4. 03. Add the tomatoes, thyme, cannellini beans, shredded cabbage, water, stock, iodized sea salt and fresh cracked black pepper to taste.
  5. 04. If you’d like, add the potatoes and rind of parmesan cheese.
  6. 05. Bring to boil, then cover pot, reduce heat and simmer for 2 hours.
  7. 06. 5 minutes before serving, add the chopped fresh spinach and baby kale.
  8. 07. Serve as is, or with additional parmesan cheese, pepper and a drizzle of really great olive oil.
This is the kind of Italian dish that doesn’t rely on perfect measurements or even the same ingredients every time, as it was a peasant dish and meant to “reboil” leftovers. It’s a great pot to throw in things you don’t want to waste- like the rind from the organic parmesan cheese). I leave the pot cover slightly off for the last 45 min so it gets very thick. My favorite ribollitta is from Arezzo, Italy where it is so thick you can eat it with a fork! Have fun with it- somehow it always turns out delicious!

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