Ribollita - rich man's poor man's soup

Name: Ribollita - rich man's poor man's soup
Total time: 3600 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 200 g (1 onion); 350 g (2 large) carrots; 100 g (2) celery stalks; 4 garlic cloves; 400 g (1 can) tomatoes; freshly ground salt; freshly ground black pepper; 150 g (1 medium) potato; 1 litre vegetable stock from the vegetable gubbins; 2 sprigs thyme; 1 large or 2 small bay leaves; 1 sprig fresh rosemary; nugget of Parmesan rind; 800 g (2 cans) cooked cannellini beans; 100 g Tuscan kale; To serve:; 2 tbsps Parmesan cheese (optional); few croutons

Laura @FeelBetter

Milton Keynes, England

Ribollita is a wholesome peasant soup from Tuscany. The name Ribollita translates as ‘reboiled’ as traditionally it was prepared and reboiled with the addition of stale bread to create a thicker and more filling soup to be served the day after. It has been made in Italy since the Middle Ages.

This soup consists of leftover vegetables (onion, carrot, celery, kale), cannellini beans and bread. I've been extra frugal and used the peelings to make the stock. There are many variations as its origin is that of a rustic dish made by the poor but kale and bread have always been part of this recipe.

Lacinato kale, also known as Tuscan kale, dino kale and in Italian, and as we know it here, cavalo nero (black cabbage) dates back to 600 BCE. It has an unusual appearance, dark green, narrow and bumpy leaves that resemble dinosaur skin and is less bitter than other types of kale.

Cannellini beans originate from South America and were first cultivated in Argentina. They are a member of the Fabaceae plant family which includes lentils, chickpeas, peas and peanuts. Italian immigrants brought the beans back to Italy where they are now a staple ingredient in many traditional dishes. When cooked, they have a creamy and mild nutty flavour.

As it’s Christmas Eve 🎄, I’ve served this humble soup with a not so humble wine I picked up in Tuscany last year, Val di Suga Brunello di Montalcino 2016 made from Sangiovese grapes. Cheers me dears!

#GlobalApron, recipe 41 the finale

Laura @FeelBetter

Milton Keynes, England

#GlobalApron, recipe 41 the finale

Saved

Ingredients

30 mins stock + 30 mins soup

6 servings

2 tbspolive oil
200 g(1 onion)
350 g(2 large) carrots
100 g(2) celery stalks
4garlic cloves
400 g (1 can)tomatoes
freshly ground salt
freshly ground black pepper
150 g(1 medium) potato
1 litrevegetable stock from the vegetable gubbins
2 sprigsthyme
1large or 2 small bay leaves
1 sprigfresh rosemary
nugget of Parmesan rind
800 g (2 cans)cooked cannellini beans
100 gTuscan kale
To serve:
2 tbspsParmesan cheese (optional)
few croutons

Saved

Steps

30 mins stock + 30 mins soup

1

Stock: Peel the onion, carrots, potato, garlic. Remove the tough middle stems from the cavolo nero and use these with the celery tops and any leftover vegetable scraps with a few grinds of salt and pepper to a large pan. Add a 1.2 litres of water, bring to the boil, simmer for 30 minutes and strain.
2

Soup: Finely dice the onion, carrots and celery and add to a large pot with olive oil and a good pinch of salt. Saute for a few minutes and once the onions are translucent, add the garlic and cook for another minute.
Dice the potato and add to the pot with the tomatoes, vegetable broth, herbs, parmesan rind and season well salt and pepper. Place the lid on and simmer over medium heat for 20 minutes until the potato is fork tender.
3

Croutons: Whilst the soup is simmering, chop the bread into cubes, season with the salt and pepper, garlic granules and dried parsley and toss in the olive oil. Bake in the oven or airfryer until golden and crispy.
4

Soup: Once the vegetables are soft, add one cup of the soup and whatever is left of the Parmesan rind to a blender along with half of the cannellini beans. Blend to make a puree.
5

Add the puree along with the remaining cannellini beans to the soup and stir through. Chop the cavolo nero leaves, add to the soup and simmer for 5 minutes. Check the seasoning.
Serve garnished with the croutons and a sprinkling of Parmesan.