Recipe

Ribollita - Tuscan Vegetable Soup Recipe

Add Step-by-Step Photos	Moltobuono / All my dishes 7 months, 2 weeks ago 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 ... More Prep:20m Cook:120m Servings:6	Moltobuono
	italian tuscan vegetable vegetarian soup ribollita beans spinach

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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

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: < www.conviviorome.com>

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Comments

lunasea 7 months, 2 weeks ago said:
Your recipe sounds like one of the perfect comfort foods. There's nothing like a hearty warm soup to feed the tummy and soul. And serving it with toasted bread and the finishing touches are perfect... Thank you for sharing! I'll be trying this soon - and I'll report back. =)