La ribollita

by: Frank Fariello

Reviews 0

Posted: January 03, 2011

Perhaps the most delicious of all the many Italian vegetables soups may be the Tuscan classic called la ribollita, or 're-boiled' because it is made ahead, layered with bread in a pot (preferably made of terracotta) and reheated before serving. Like any minestrone, it tastes so much better the day after—or even after a few hours—and the bread gives it a special flavor.

Recipe Summary

Prep Time: 15 Minutes

Cooking Time: 1 1/2 Hours

Servings: 5 to 6

Ingredients

Olive Oil

large red onion

carrot

Stalk

Celery

Handful

Parsley

(chopped)

leek

(optional)

Slice

pancetta

(cut into cubes or lardons)

1/2

Head

Savoy cabbage

(shredded)

Head

black kale

(stemmed and shredded)

Head

Swiss chard

(optional)

Handful

canned tomatoes

(cut up)

1/2

Pound

Potatoes

1/2

Pound

cannellini beans

(boiled or canned)

freshly ground pepper

Directions

1. Make your minestrone, using the above ingredients, following the master recipe, with step by step photo instructions, from my blog:
2. http://memoriediangelina.blogspot.com/2009/09/minestrone.html
3. When the soup is done, place some slices of bread in the bottom of a good-sized terracotta casserole or soup pot (if you don't have a terracotta cooking vessel, the enameled cast iron or, in a pinch, a regular soup pot will do). Then ladle over a good portion of the soup.
4. Add another layer of bread, then another layer of soup, and so on, until you have filled the pot or used up your ingredients. End with a layer of soup.
5. Let the soup rest for several hours or overnight.
6. When you are read to eat, gently re-heat the soup. As the soup heats up, mix it up with a wooden spoon, which will break up the bread and mix it in with the rest of the ingredients. The result will be very thick, almost more a stew than a proper soup.
7. Serve when nice and warm, drizzled on top with un filo d'olio and, if you like, some freshly ground black pepper.