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Soups & Stews >  Italy >  Ribollita >

 

Ribollita

Tuscan Twice-Cooked Soup

• 1/4 C olive oil

• 1 carrot, peeled & diced

• 1 red onion, diced

• 2 stalks celery, diced

• 1/4 LB cauliflower florets, diced

• 1/4 LB cabbage, diced

• 1 leek (white part only), washed & diced

• 1 bunch fresh kale, cleaned & chopped

• 1 potato, peeled & diced

• Sea salt & black pepper to taste

• 1/4 C cooked white beans

• 1 can (14 oz.) tomatoes, crushed (with juice)

• 1 QT chicken broth

• 1 large sprig rosemary

• 1 large sprig thyme

• Peel of 1 orange

• 1 tsp. black peppercorns

• Cheesecloth & string

• 2 C day-old bread, cubed & oven-dried

• Olive oil (for topping drizzle)

In a large pot over high heat, heat half the olive oil and all of the vegetables. Add salt and black pepper to taste. Continue to cook, stirring occasionally, until vegetables are nearly soft. Add white beans and crushed tomatoes with the juice; cook for about three minutes. Add chicken broth. Add rosemary, thyme, orange peel and peppercorns to cheesecloth; tie securely with string to create a bouquet garni. Add bouquet garni to cooking pot with soup; bring to a boil. Reduce heat and simmer for about one hour. Allow to cool and then refrigerate overnight. Next day, return cooking pot with soup to stove; bring to a boil, stirring constantly. Add cubed bread until soup becomes thick; set aside. Heat a small amount of olive oil in a large nonstick skillet; add thickened soup and brown on both sides. Drizzle with more olive oil. Serve. Recipe makes about ten servings.

 

*Ribollita image (C) Lupo Capra (2008). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license.

 

Related Link:

Food Fare Culinary Collection: Italian Cibaria

 

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