I am in Sydney at the moment. I love Sydney. I lived here when I went to high school and then university. Some of the most wonderful years. Now when I visit I still feel at home here. Even though many things have changed so many places still have such great memories.
It is a great time of year to enjoy soup for dinner. The winters here are cold and by the time you return home from work it is dark. Soups are so wholesome and full of vegetables and one of my favourite soups is Ribolllita.
Ribollita means reboiled. Traditionally, Ribollita is a bread-thickened vegetable soup and there are many variations. I prefer the soup to have Kale or Cavolo Nero as an ingredient.
- 2 cans of cannelini beans
- 1 large red onion, sliced
- 2 carrots, diced
- 1 celery stalk, diced
- 4 potatoes, diced
- 4 zucchini, diced
- 1 1/2 cups swiss chard shredded
- 1 leek
- 1 savoy cabbage shredded
- 1 bunch kale, shredded
- 2 cups of chicken stock
- salt and pepper
- 1 can of diced tomatoes
- 2 days old stale Tuscan white bread
- In a pan, gently fry the onion. Add the other vegetables, with the exception of the cabbage, kale and beans which are added at a later point. When the vegetables have sweated out their juice, cover with chicken stock and water and then add all the cabbage and kale. Cover and simmer for an hour over medium heat.
- Add the cans of beans (some of them whole and some puréed), salt and pepper. Leave to simmer for another 20 minutes, stirring frequently because the beans tend to stick to the bottom of the pan. Add the can of diced tomatoes.
- Slice the stale bread and alternate layers of bread with the soup until the bread is soaked.
- To serve ladel into bowls and grate parmesan cheese on top and drizzle good olive oil.
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