It's cold outside and nothing warms the body like a hot bowl of Ribollita, a traditional classic Tuscan soup. Made with stale bread and garden vegetables, it was a hardy soup that country people found to be filling and budget friendly. Today, this delicious soup can even be found on the most discriminating menus in Tuscany.
Ribollita means "re-boiled." Traditionally, the soup would be reheated day after day increasing in flavor each time. The main ingredients include green leafy vegetables, cannellini beans and stale bread. Some versions add sausage or proscuitto. The recipe is easily adaptable to your tastes and availability of vegetables.
INGREDIENTS:
2 carrots (diced) 1/2 head of Savoy cabbage (roughly chopped)
2 celery stalks (diced) 1 can diced tomatoes
1 yellow onion (diced) 48 oz chicken broth
2 zucchini (chopped) 1 can cannellini beans (drained)
2 potatoes (chopped) Thyme (to taste)
1 bunch of spinach Salt and pepper (to taste)
1 bunch of kale (stems removed, roughly chopped)
Stale bread (sliced)
In a large soup pot, slowly saute carrots, celery, onion, zucchini and potatoes in 1/4 cup olive oil until nearly tender. Add the tomatoes and chicken broth. Add spinach, kale and cabbage. Cover and bring soup to a boil, then simmer for 45 minutes. Add cannellini beans and season with thyme, salt and pepper. Cook until greens are tender (approx. 1 hour).
At this point, you may cool the soup and store in the refrigerator overnight, reheating the soup before proceeding with the next step. Otherwise, add the sliced bread, stir and simmer for an additional 10 minutes. Serve immediately.
Serves 6-8.