A TASTE OF TUSCANY
THE RIBOLLITA VEGETABLE SOUP
THE RIBOLLITA VEGETABLE SOUP
A journey through our country may start from the most intimate place of your home...your kitchen! You can learn step by step how to cook the most famous Tuscan Speciality and surprise all your friends.
Our Chef is keen on Ribollita and he likes to cook it freshly using local products.
You will find Our Special Ribollita on our Menù à la carte at any time of the season. Of course this is a soup and it is better to enjoy it in winter time. But as we are Tuscans we love it all year round and we found it fab especially at dinner with a glass of Chianti Wine!
You will find Our Special Ribollita on our Menù à la carte at any time of the season. Of course this is a soup and it is better to enjoy it in winter time. But as we are Tuscans we love it all year round and we found it fab especially at dinner with a glass of Chianti Wine!
What's the Ribollita? Ribollita is a simple and inexpensive Soup
made with stale unsalted Tuscan bread
and a variety of vegetables including the typical Tuscan kale.
We commonly call it ribollita because it is consumed the day after its preparation
when it is warmed up in a pot with extra olive oil and reboiled.
and a variety of vegetables including the typical Tuscan kale.
We commonly call it ribollita because it is consumed the day after its preparation
when it is warmed up in a pot with extra olive oil and reboiled.
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Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Ingredients
·
400 g dried cannellini beans
·
400 g of dried unsalted bread
·
400 g of Tuscan kale
·
700 g white cabbage
·
300 g swiss chard
·
2 medium sized potatoes
·
1 spoon of tomato paste
·
thyme
·
1 onion
·
2 garlic cloves
·
2 celery stalks
·
2 carrots
·
extra virgin olive oil
·
salt and pepper
Instructions
1. Soak the beans overnight then discard the water and
boil them in abundant water until soft adding salt towards the end. Drain them
(keeping the water), blend half of them in a food mixer and keep 1/3 of the
beans whole.
2. Chop the carrot, celery, onion, garlic and sauté with
oil in a large saucepan with some thyme. After a few minutes add the cut up
potatoes and the other vegetables together with the spoonful of tomato paste
that you need to melt in a little warm water.
3. Next pour in the liquid that you kept aside when
boiling the beans and the purèed beans and let the soup cook at a low
temperature for an hour, just before you finish cooking the vegetables add the
beans.
4. Slice the bread into thin slices and place them into
the pot with the soup and stir for a few minutes. Take the pot away from the
stove and add salt, pepper and some olive oil.
5. Now, at this point you should leave your soup to
rest…..if you can’t wait go ahead and taste it knowing that in this phase it is
not a ribollita soup, since it hasn’t reboiled! The next day use some olive oil
to reboil it for a few minutes and pour a little extra virgin olive oil.
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grazie di voler scambiare con noi idee, esperienze di viaggi, sogni..