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My Favorite Food - Ribollita

Monday, December 17, 2012
Like I said last night, I had off work today. It was rainy and cold and the perfect day to make my favorite Tuscan dish: Ribollita. Studying abroad not only made me completely obsessed with everything in Florence, but it made me an absolute foodie. Part of my studies while abroad was a cooking class (jokes) and we learned how to make this "bread soup". Soup + bread ... hello amazing. 
So after waking up and hitting the gym (holla), I strolled into the grocery store on my corner and bought all the ingredients for Ribollita:
  • 1 onion, chopped
  • 1 leek, sliced
  • 2 carrots, diced
  • 17 oz black cabbage, shredded
  • 2 celery stalks
  • 1 bouillon cube (I skipped out on really can tell if there's a bouillon cube or not?)
  • 1/4 cup of EVOO
  • 1 tsp tomato paste
  • 8 oz cooked white beans, 1/2 pureed and 1/2 left whole
  • 17 oz (500 grams) of Tuscan stale bread mmm
  • S & P to taste
Basically you can find everything in your produce section. Minus the EVOO, beans, and tomato paste.
1. To begin with, heat the EVOO in a large soup pot. While it's heating, chop up the onion and leek and then sauté them until golden in color.
2. Add the remaining veggies, sprinkle with S&P, and stir well
4. Cover the pot until reduced by half the original volume (this rarely happens so just do as the Italians do and eyeball that the veggies are cooking)
5. Add tomato paste, bouillon cube and water (add more water to make it more soupy if you so desire)
6. Bring the concoction to a boil. Side note - this will look nasty.
7. Lower the heat and cool for at least 1 hour (suuuuch a long wait)

8. Rip apart the stale bread and add it to the bowl.
9. Mix well & bring to a boil again.
10. Serve warm with a sprinkle of EVOO - and obvi drink a glass of Chianti me above. Chianti cures all.

Ps - this is the only meal that I don't think "hmm a little bit of cheese added in would be great"

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