Autumn is upon us and it is time where thick soups, stews, roasts, pies and loads of yummy rich desserts (especially chocolate) to tie us through the grey and cold weather. This week will be the first of the thick soups to make its appearance.
I am not Italian and I am sure many Italians will have their own secret recipe for Ribollita. It is a Tuscan dish that means ‘reboiled’. There are so many versions of this but it seems that the most authetic Italian recipe involves the use of stale bread in the soup. I had it at the side and hence is it called ‘Almost Ribollita’. The vegetable and bean soup was definitely kept overnight and then reheated the next day, a good drizzle of good olive oil and served with a side of toasted sourdough bread.
- 4 large carrots, diced
- 1 bunch of celery stalks, diced
- 150g of tuscan, chopped and leafs shredded
- 3 large potatoes
- 1kg of tomatoes, deseeded and diced
- 1 large onion, chopped
- 480g of canned white beans
- 350ml of white wine
- 31/2L of vegetable stock
- Salt and pepper
- 2tbsp of olive oil
- Heat pot with olive oil. Fry onions till translucent. Add carrots, celery and potatoes and mix through for a couple of minutes. Add tomatoes. Add wine, coat through and simmer the wine down
- Add the stock followed by the white beans. Lower the heat and allow the soup to simmer for 45mins
- Garnish with finely chopped parsley and serve hot with chucky bread at the side
So this is my take on Ribollita. I hope that the Italians don’t throw tomato sauce on the screens in protest of my very simple version of this very famous peasant dish. I thoroughly enjoyed having heaps of soup this week for lunch as our dinners are filled with Melbourne Food and Wine Festival activities and also having outlaws in town!
And stay tune for my MFWF aventure. I hope to get the first post up soon.
I want more thick soup recipes. Please leave a comment or email me!