RIBOLLITA
Cooking Ribollita Tuscan soup recipe Today I’d like to share a recipe for Ribollita pronounced ree-boh-lee-ta which literally means re-boiled.
This famous Tuscan soup was originally made by reheating leftover minestrone or vegetable soup & adding chunks of bread,white beans & other vegetables including carrots,zucchini,spinach & cavolo nero(Tuscan cabbage) which is a member of the kale family,if you can’t find or buy cavolo nero you can use cabbage or silverbeet.
This recipe for Ribollita serves 6 persons & again a soup that can be prepared & cooked in the slow/cooker & be ready for dinner that night
Ingredients
1 ham hock
1 large brown onion diced
2 celery stalks diced
1 large carrot peeled & diced
1 fennel bulb thinly sliced
2 cloves garlic crushed
400g can Italian diced tomatoes
2 sprigs fresh rosemary
1/2 teaspoon dried chili flakes
2 lt water
375g Cavill Nero shredded
400g can cannellini beans rinsed & drained
1/2 cup chopped fresh basil
250g sourdough bread crusts removed
1/2 cup shaved parmesan to serve
coarsely chopped flat leaf parsley to serve
Method
1 combine hock,onion,celery,carrot,fennel,garlic,tomatoes,rosemary & water in a 4,5 lt slow/cooker & cook covered for 8 hours on low setting.
2 remove ham hock from cooker & add cavolo nero & beans to the soup & cook covered on high setting for a further 30 mins or until cavolo nero has wilted.
3 in the meantime remove the meat from the hock & shred coarsely & discarding skin, fat & bones, add meat to the soup & season to taste.
4 to serve ladle soup into large size soup bowls & top with chunks of sourdough, shaved parmesan & sprinkle with parsley.
So when Cooking RIBOLLITA Tuscan soup this warm delicious hearty soup will warm your bellies during the winter months.
BON APPETIT
Chef Steve
