Recipes for Ribollita (means “re-boiled”) are infinitely variable…..this “soup” could be termed minestroni on steroids. The dish was served in three stages. First was the actual soup served directly after preparation.  The second phase was the next day when the soup was “re-boiled”.  The third phase (if it ever made it this far) which was very thick by now was placed in a baking dish, adorned with grated parmesan cheese and baked like a fritatta. In Italy, cavolo nero is an important ingredient in this recipe.  Swiss chard, and beet greens can be substuted.

RibollitaClassic Tuscan Bread Soup

1 ½ cups red onions (1/4” chop )

3 toes garlic (minced)

3 carrots or 15 mini carrots ( ½ “chop )

3 TBS pancetta (chopped) & 4 TBS olive oil

2 zucchini (1/2 “ chop)

1 large russet potato (1/2 “ chop)

2 stalks celery (1/2 “ chop)

3 plum tomatoes (1/2 “ chop”

3 cups brood (stock) & 4 cups water

3 cups kale (1 “ chop)

3 cups Swiss chard (1 “ chop) or cavolo nero

1 leek ( ½ ‘”chop)

1 cup green beans (bite size)

1 large can cannellini beans ( ½ of can mashed)

3 TBS tomato paste

3 – 4 slices thick Italian bread (1 “ chop)

Instructions

1. Saute pancetta & olive oil , add onions garlic & carrots

2. Add tom paste and sauté 3-5 minutes.

3. Deglaze with 2 cups brodo…then add zuc, pots, toms, celery, & beans

4. Continue to cook, add rest of brodo & some water, add chard & kale & \

5. Add bread and cook for another hour…..you may have to add more water.

6. Add salt & pepper to taste

7. Anoint with parmesan cheese & olive oil before serving. Serves about 6

Buon Appetitto

Cooking with Cordier

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