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Ribollita Toscana

Tuscan soup is an Italian classic made with cannellini beans, kale, tomatoes, dried bread & a soffritto of garlic & vegetables. The perfect cold-weather meal. (* If you prefer a meatier taste to your soup, an ounce or two of pork works well in this dish for flavoring. *We suggest to use Tuscan kale when in season Sept – Oct, also called dinosaur kale).

INGREDIENTS

DIRECTIONS

  1. To create your soffritto, heat hte olive oil in a large soup pot over medium heat. Add the vegetables and sauté, stirring every few moments to cook evenly. Cook the soffritto until it becomes a deep golden color. A good soffritto takes a little practice to get right. Don't let you soffritto burn!
  2. Purée 1 cup of the cannellini beans with 1 cup of water and set aside. This will be used to thicken the soup.
  3. To the soup pot containing the soffritto, still over medium heat, add the parsley and a little salt and pepper. Add the tomatoes to the soffritto mixture and cook for about 5 minutes, stirring constantly. Add the cannellini beans and stir well. Add the bean purée to the pot, as well as the rest of the water. Stir and bring to a slow boil*.
  4. Add the kale, stir well and bring to a slow boil again. Stir the bread into the soup and reduce the heat to low. Cover and simmer on low for 2 hours. Check the flavors every 30 minutes or so and add salt and pepper to taste.
  5. Serve in heated earthenware bowls with filone bread (you may substitute any dense rustic Italian bread), an assortment of olives and Chianti wine.

Ribollita Toscana

Tuscan soup is an Italian classic made with cannellini beans, kale, tomatoes, dried bread & a soffritto of garlic & vegetables. The perfect cold-weather meal.

(* If you prefer a meatier taste to your soup, an ounce or two of pork works well in this dish for flavoring. *We suggest to use Tuscan kale when in season Sept – Oct, also called dinosaur kale).