Ribollita (Tuscan Vegetable and Bread
recipe comes from the website of Judy Witts Francini
who lives and teaches cooking in Florence, Italy. Her
Cucina is well worth a visit as it is both interesting
you want to know a little bit more about Judy why not
have a look at her biography page -
cuisine is famous for giving new life to leftovers.
This dish is a perfect example. An icon of Tuscan cuisine,
ribollita literally means 'reboiled'. It's difficult
to find an authentic ribolitta because it takes three
days to prepare. Minestrone is made the first day and
eaten as is. The second day the leftover soup is layered
with thin slices of bread (or toasted bread rubbed with
garlic) and baked with thin slices of red onion on top.
The third day the leftovers are reboiled.
for minestrone vary from region to region, restaurant
to restaurant and household to household. Most recipes
are based upon regional produce. The most important
ingredient in Tuscan minestrone is cavolo nero or a
winter black cabbage. Its leaves range in color from
dark green to almost black. Once grown only in Tuscany,
enterprising farmers in California's Salinas Valley
are now growing it along with Royal Rose radicchio.
If you cannot find black cabbage, substitute kale, chard
or use only Savoy cabbage.
tablespoons olive oil
1 red onion, chopped
1 leek, white part only, chopped
1 garlic clove, chopped
4 carrots, sliced into half-inch rounds
4 zucchini, sliced into half-inch rounds
One-quarter whole Savoy cabbage, shredded and chopped
1 bunch cavolo nero or kale
1 small bunch spinach, shredded and chopped
4 potatoes, peeled and cut into one-half inch cubes
1 cup green beans, cut into bite-size pieces
2 cups Tuscan white beans, one-half cup pureed and
one-half cup whole
2 tablespoons coarse sea salt or kosher salt
4 tablespoons tomato paste
1 pound stale Italian bread, sliced
the olive oil in a large pot and sauté the onion
and leek together over low heat until they begin to
burn slightly. Add the garlic and sauté for 1
minute. Add all the remaining vegetables. Season with
sea salt and stir to mix in the onions and leeks evenly.
Cover and cook for 20 minutes or until the vegetables
have reduced in volume by half. Stir again and cover
with water to the top of the pot. The more water you
add, the more broth you will have with the soup. Bring
to a boil and then lower the heat. Add the tomato paste
and stir to dissolve. Cover and cook the soup for 1
hour. Add the Tuscan beans.
is the minestrone soup. The next day layer the soup
in a deep baking dish with the stale bread and bake.
Top with thinly sliced red onions before baking.
next day, if there's any soup left over, reboil the
soup, stirring well to break up the bread slices. The
soup should be thick enough to eat with a fork! It's
served with the traditional drizzle of extra virgin
olive oil on top.