if you’ve never had ribollita, you’re missing out–pretty much, it’s tuscan bread soup–and it’s fabulous. my italian house mama made vats of it and would knock on my door- “mia, vuoi ribollita” and despite how hungry (or full) i was, my answer was always- “si, grazie mille, daniela.” when i left florence, daniela sent me packing with a copy of her delicious recipe. unfortunately, i didn’t open the letter until i returned stateside and alas, it was undecipherable. fortunately, my lovely roomie went back to firenze last month and got the precious ricetta from daniela (grazie mille, julia!). so tonight i (once again) found my inner italian grandmother and made the most delicious ribollita—sorry daniela, i took some liberties and i think i improved your soup!
- 1 large onion, diced.
- 3 carrots.
- 5 cloves garlic.
- 8-10 small red potatoes.
- 2 cans cannellini beans
- 1 vegetable bouillon cube.
- 1 large bundle of kale, coarsely cut.
- 2 tablespoons tomato paste.
- half a loaf of day old bread.
- salt and pepper.
- olive oil.
just a friendly reminder: measurements are not my thing (nor are recipes, hence being unable to follow daniela’s) so these are all relative estimates. so here’s the general idea:
1. sauté onion, garlic, carrots, and potatoes.
2.add bouillon cube, cannellini beans, kale and 1 cup water. cover pot. let it do it’s thing for a bit.
3. add tomato paste. and another cup of water. let it boil, covered. add another cup or 2 of water until consistency is right–you want it thick, but still watery enough to soak up bread.
4. add chunks of bread, salt and pepper to taste. let sit at low heat for 20 minutes or so.
5. drizzle with olive oil and parmesan and viola! delciousness.
but warning: this is hardcore carb on carb and is insanely filling–your eyes are bigger than your stomach, i promise.
so thank you, daniela,
all the girls you have fattened up while living at your lovely abode.