Tuscan Ribollita (Reboiled Soup)

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During my visit to Florence I discovered this humble soup in Trattoria da Roco. Although it doesn’t look so apetising, it is a very comforting; a hearty soup that is tasty and filling. I have been making this soup since I came back from Florence and have tried a few different ways of making it. I tried using thyme and added other vegetables to it. The key ingredient is the Tuscan Kale and the beans, which I didn’t omit in any of my previous experiments. Recently, to my surprise I discovered that there is an official ‘authentic’ Ribollita recipe issued by the Tuscan Tourist office.  Although, my recipe is not the authentic recipe endorse by the Tuscan authorities it is one of my favourite experiments and the stubborn side of me can’t help but stick to my easier and quicker version. Though, I would certainly try making the authentic recipe the next time I am in Tuscany and can get access to ‘Tuscan Kale’. The best part of making this soup is that it tastes even better the day. It is no wonder the Italian’s named it Reboiled Soup.

KITCHEN KIT:
A 5 litre ceramic caserole dish and a wooden spoon.

Serves: 8

Ingredients:
1. 6 tbsp of olive oil
2. 65g, diced pancetta
3. 3 cloves of peeled garlic, grated
4. 2 onions, finely chopped
5. 3 celery sticks, finely chopped into little cubes
6. 3 carrots, peeled and finely chopped into little cubes
7. 1 courgette, finely chopped into little cubes
8. 2 bay leaves
9. 2 rosemary sprigs
10.400g chopped tomatoes (from a tin)
11.400g of cannellini beans (from a tin)
12.600ml chicken stock
13. 2 tbsp. of tomato paste
14. 2 slices of a loaf of bread, torn into small pieces.
15. 1/2 tsp of salt
16. 1/2 tsp of ground black pepper
17. 80g of chopped Kale
18. 4 tbsp. of grated parmesan cheese

Process:
1. Place the caserole in a medium heat, add 2 tbsp. of olive oil. Fry the garlic, pancetta, onion, rosemary and bay leaves for 5 minutes or until the onions turns translucent. Keep stirring to prevent the garlic from getting burnt.

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2. Add the chopped celery, carrots, courgettes and soften for 5 minutes.

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3. Add the chopped tomatoes,cannellini bans, chicken stock, tomato paste and season with salt and pepper. Lower the heat (lowest heat possible), stir and cover the casserole for 30-45 minutes, stirring occasionally.

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4. After 30-45 minutes, add the bread and kale, stir them in and cover the caserole again. Cooked for another 10 minutes before adding the 3 tbsp. of olive oil.  Season to taste and just before serving garnish the soup with some grated parmesan cheese.

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That’s it! buon appetito!

Tips:
You can add more water if you find that the soup is becoming slightly dry. If you do add more water, give the soup a good stir and just let it simmer for a couple of minutes so you do not lose the flavour of the soup.

You can also cook this dish at the lowest possible heat for 24 hours, you need to cover the casserole to ensure that the liquid does not evaporate too much, stirring occasionally to also ensure the vegetables and bread does not get burnt. I find that this dish is actually better the next day when reheated and all the flavours of the vegetables are infused into the soup and bread. This a soup that taste good when reheated which I think could be the reason why they named it ‘reboiled soup’ in Tuscany.

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