Ribollita. Tuscan vegetable soup with borlotti beans – Savors Of Europe

Ribollita, Tuscan vegetable soup with borlotti beans

Ribollita     
   
   

Ribollita is your next favorite soup. You want to make a nice batch of it, because it will keep for the whole week in the fridge. Plus it is actually excellent both cold and hot.  Eat it as it is, or add parmesan cheese and chili flakes. Olive oil is never too much in the Ribollita.

Ingredients:

  • ½ lb. savoy cabbage
  • ½ lb. lacinato kale
  • 1/3  lb. bread
  • 3.5 oz. Extra virgin olive oil 03
  • 1 pint of cherry tomatoes
  • ½ lb. russet potatoes
  • 1/3  lb. borlotti beans
  • ½ lb. chard
  • 2 onions
  • 3 carrots
  • 3 stalks of celery
  • 1/3 lb. of the white part of leeks
  • 1 tbsp. of chopped fresh rosemary
  • 1 bay leaf
  • 1 tsp. of ground black pepper
  • Salt to taste.

Ideally, soak your  borlotti beans in cold water the night before preparing your Ribollita, and leave them in the fridge until the following day, when you will strain the beans, rinse them, and put them into a pot. Pour enough water to cover them over two inches, and add the bay leaf. Bring to boil. Once it starts to boil add one teaspoon of salt and cook until tender.

Menwhile chop finely the savoy cabbage and start cooking it in a large pot on medium heat with the sliced onions, the black pepper, and the olive oil.

Chop the lacinato kale and then add it to the pot. Next, you will slice thinly the white part of the leeks and add them as well into the pot. Stir quite often so that all the vegetables roast nicely without burning. Cut the carrots into small dices and add them as well.

Now it’s time to raise the fire to high heat. Stir for a couple of minutes, until all the vegetables are nicely roasting. Pour ¾ of a gallon of water and keep high flame.

Once the water start to boil, add one tablespoon of salt, the chopped rosemary, diced potatoes, and the chard cut into one inch pieces. After twenty minutes add the cherry tomatoes cut in half and the celery thinly sliced. Cook in medium heat, stirring once in while. Once the vegetables will be all very nicely soft, turn off the heat and let it rest while you will cube the bread (ideally the bread can be one or two days old)

Remove the bay leaf from the cooked beans and add them to the vegetable soup. Stir nicely and check salt. Add the cubed bread and stir again. The soup should be kind of thick and nicely chunky. I love to eat mine at a room temperature with an extra drizzle of  extra virgin olive oil 03, and grated parmesan cheese. Chili flakes are welcome as well as freshly ground pepper.

Grazie Firenze !

Yum

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