Ribollita - Tuscan Vegetable Soup |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is the perfect time for comforting soups, such us Ribollita ('boiled again'), so called because it's even nicer if you have it heated up the day after. It's a very traditional dish in Central Italy and it's sometimes called Acqua Cotta ('cooked water'). Read more . Delicious! Here is the recipe. You'll need a big pot. Ingredients:
800g of fresh borlotti or cannellini beans (or 300g of dried borlotti or cannellini beans) |
400g of fresh, ripe tomatoes or tinned tomatoes |
1 black cauliflower (almost impossible to find!) or 1 quarter of a regular one |
1 quarter of a cabbage |
500g of beet (similar to spinach but milder flavoured) |
1 carrot |
1 celery stick |
1 red onion |
parsley |
basil |
extra virgin olive oil |
salt |
pepper |
parmigiano reggiano (parmesan) cheese. |
Directions:
1. If you are using dried beans, they need to be soaked for 24 hours, then boiled in 2 litres of water, a pinch of salt and a little olive oil. Finely chop the onion and fry in oil until translucent, then add tomatoes, beans (if fresh with 1 litre of water, if dried add with its own cooking water). Chop all the remaining vegetables roughly and add the to the soup. Add salt and boil for at least two hours. Add more water if necessary. Serve in a bowl on top of a slice of toasted country bread. Finish off with parmigiano, a little olive oil, pepper and chopped parsley and basil (if available). E' Pronto! My website:
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