Ribollita

These days of social distancing have brought me into the kitchen and I’m creating again - with food. This is my happy place, my safe place, my breeding ground for deep thinking, reflection, and joy. Tonight, I made a traditional Tuscan soup known as Ribollita. While the name may not be recognized by most (I had certainly never heard of it), the concept is very familiar: broth-based soup with vegetables, greens, aromatics, and heartiness. What’s interesting about this soup is it’s intended to be served over a stale peasant-style bread. In my case, I had wanted to make fresh bread in the afternoon, so my bread was served on the side. I don’t think I was missing anything and happily gobbled it up. The textures and flavors are just so… right. And a lovely hint of salt and nuttiness from the freshly-grated parmigiana on top really rounds everything out. I think I may throw in a bit of baked ham or spicy Italian sausage next time.

Ribollita

From The Part-Time Vegetarian Cookbook by Nicola Graimes

3 tablespoons olive oil

1 very large yellow onion (or two small ones), diced

2 celery stalks + their green leafy tops, diced

2 carrots, washed and diced

1 large turnip, peeled and diced

9 oz kale or Swiss chard, roughly chopped (including the stalks)

1/2 teaspoon fennel seeds

1/2 teaspoon roasted red pepper flakes (to taste)

1 bay leaf

4 cloves of garlic, minced (or 4 teaspoons garlic toum paste)

1 large handful of fresh Italian parsley, finely chopped (including the stems)

1 14oz can diced or chopped tomatoes, drained but not rinsed

1 14oz can cannellini beans, rinsed and drained

3 1/2 cups vegetable stock

sea salt + freshly ground black pepper

Rustic stale bread (such as a country loaf), sliced thick

freshly grated or shaved parmigiana cheese, for serving

In a large stock pot, heat the olive oil over medium heat. Toss in the onion, celery, carrots, turnip, and kale, then reduce the heat only slightly. Cover with a tight fitting lid and let the vegetables sweat for 10 minutes, tossing every few minutes or so, until softened but not browned. Add in the fennel seeds, red pepper flakes, bay leaf, garlic, and parsley. Stir again.

Add the tomatoes, cannellini beans, and stock. If the vegetables aren’t completely covered by the liquid, add a little water. Bring the heat back up to medium and let get to a boil. Once boiling, reduce the heat to low and allow to simmer for 15 minutes.

At the end of the simmer, salt and pepper the soup, taste, and adjust as needed. Remember: salt enhances flavor, and pepper changes it. Make it what you love. Once you have the seasoning where you want it, allow the soup to continue to simmer for another 10 minutes. Everything should be nice and tender at this point.

To serve this soup in the traditional way, place a thick slice of stale bread in the bottom of each bowl. Top the bread with a healthy ladle of soup and shave or grate parmigiana over top.