Ribollita, A Tuscan Soup

Ribollita is a Tuscan country soup. when literally translated means “reboiled”. This is the soup to make to clean out your vegetable drawer. Often the recipe calls for you to add stale bread to the soup once cooked. In lieu of that, you can have slices of fresh bread, homemade croutons or garlic bread with it. 

4 celery stalks, chopped
1 large onion, chopped
2 carrots, sliced into coins
1 medium potato, peeled and cubed
2 large garlic cloves, minced
1 ( 14 oz.) can diced tomatoes
1 (14 oz.) can white beans, drained and rinsed
splash worcestershire sauce
3 cups of water
2 vegetable or chicken bouillon cubes
few drops tabasco
4 tbsp oil
salt and pepper, to taste
1/2 bunch cilantro, chopped

Heat 2 tbsp oil and sautee the celery, carrots, onion and garlic for about 5 minutes. (Reserve 1/2 a grated garlic clove.) Add the cubed potato. Pour in 3 cups of water. Add the diced tomatoes, a few drops tabasco, a splash of worcestershire sauce and crumble 2 vegetable or chicken bouillon cubes in there. Mix it up, bring to a boil, put the lid on and simmer for 20 minutes. Add white beans and season the soup with salt and pepper to taste. Also add 1/2 of your chopped cilantro. Simmer the soup for an additional 10 minutes. Serve with bread as mentioned above.

Source: Kayotic Kitchen

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