Recipe of the week: "La Ribollita"

Ribollita is the most typical Tuscan dish - it is a vegetable soup whose name means 'boiled again'.

It is quite rare to find the authentic recipe anywhere, as traditionally, the Ribollita was nothing but the leftover of a 3 day old vegetable soup, boiled again with onion slices and old bread.

Its main ingredient, which makes it different from any vegetable soup, is black cabbage - cavolo nero.

The recipe that follows is our favourite version of Ribollita, as cooked by our friend and chef Luana.

La Ribollita

Serves 4

Ingredients:

• 200g borlotti beans
• 300g Cabbage
• 300g Cavolo nero
• 2 Carrots
• 2 sticks of Celery
• 1 large Onion
• 3 cloves Garlic
• 1 Leek
• 2 Spring onions
• 400g Bietole (swiss chard)
• 1 bunch Parsley
• 1 bunch Basil chopped
• 2 spring Onions chopped
• 300g stale Bread cubed
• ½ litre Water
• Salt & Pepper (to taste)
• Pinch chilli powder
• 4 tablespoons Oil
  

Preparation:

Cut vegetables and place in a pan with herbs, oil, salt, pepper and chilli.
Place on low heat, simmer vegetables in their own juice do not add water.
When all their natural liquid has evaporated add water a little at a time until vegetables are cooked.
Heat oil in a non-stick frying pan add cooked vegetables and cubed bread, bring to boil and simmer until combined. If the mixture is too dry add extra water and heat through.
For a firm, well combined consistency simmer until mixture doesn’t stick to the pan.
Remove from heat and add basil, parsley and spring onions.
Serve with a drizzle of extra virgin olive oil.