Classic Tuscan Vegetable soup
should I make it?
This is a winter dish. It's a
thick and very
filling soup and is a great way to use up those winter vegetables. To
do this recipe properly you should make the soup the day before and
then cook it again the following day with some stale bread (which is
where the name "ribolito" comes from - meaning re-boiled).
not make a nice large batch? You can always portion it away and freeze
it for a rainy day when you don't feel like cooking!
How long will it take?
Assuming you already have your
stock, I would allow an hour to an hour and a half to make the actual
soup base depending on how much you're making and your knife skills (as
there's a fair bit of chopping!)
What ingredients do I need?
You will need:
The quantities are a guideline and should make enough soup for 4-6
people feel free to add more of the ingredient
you like the most and less of those that you like less.
- 2 onions
- 2 sticks celery
potatoes (peeled and cubed)
good bunch of cavalo nero
courgettes (finely dhopped)
- 1 tin Cannellini beans (drained)
- Herbs - thyme and basil
- 1 small tin of Italian tomatoes
- 2 pints homemade stock
& Black Pepper
bread (use a robust crusty bread like a Pugliese loaf)
Can I use any alternatives if I
can find certain
If you cannot find cavalo nero you could use something like swiss
chard, savoy cabbage or kale.
preparation do I need to
do / what can I
do in advance?
You need to make a good quality homemade stock. You also need to finely
chop the celery, courgettes, onions and carrots. You will also need to
dice / cube the potatoes. If you are not using tinned cannellini beans
need to soak and boil if dried or simply boil if fresh.
are the main steps?
- Gently fry the onions, celery and carrot in
olive oil to make a sofrito
- Meanwhile cook the cavalo nero in salted
boiling water until al dente then remove, drain and coarsely chop.
- Add the diced / cubed potatoes and courgettes
to the sofrito
followed by the tomatoes and stock.
- Allow to cook for a few minutes
- Then add the beans, herbs and cavalo nero
- Continue to cook until all the vegetables
(especially the potatoes) are soft.
- Taste and season.
- Traditionally this soup is left overnight and
then the following day place some slices of stale bread in a baking
tray, pour over the soup and reheat in the oven.
How should I serve it?
Serve in bowls with a sprinkle of parmasan cheese and a drizzle of good
quality olive oil.
Are there any variations to
this recipe that I could
not try the recipe for Minestrone, just click here.
What are the origins of this
comes from Tuscany
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