Tracy’s Ribollita Recipe, the Perfect Tuscan Soup

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Anyone who has been following our exciting Virtual Events on Zoom knows that our Tuscany Untour staff person Tracy has become a regular. As she teaches the Italian classics in fun lessons broadcast live on Zoom from her kitchen, she has developed a loyal following.

You can check out her upcoming classes here.

In the meantime, here is one of our favorite recipes from her series, a perfect one-pot meal for a cold, dark night. Ribollita is a classic!

Ingredients

About 1 pound of mixed greens (including a bunch of Tuscan black kale if you find it, cabbage, swiss chard)
2 cans of white cannellini beans
2 small potatoes
3 peeled plum tomatoes (you can use canned)
1 onion
1 large carrot
One rib of celery
Fresh rosemary
Fresh thyme
About 4 pints vegetable broth (or water)
Good olive oil
Salt and pepper
Crusty white bread

Preparation

Wash and dry the greens and slice them.
Chop the onion.
Dice the carrot, celery, and potato into small cubes.
In a large pan, add about 4 tablespoons of olive oil and fry the onion, carrot, and celery for about a minute.
Then add the potato, rosemary, and thyme. Cook for another minute or so.
Then add the tomato and the greens.
Add the broth and simmer for around an hour.
Put one can of the beans and some of the liquid from the can in the food processor and blend to a cream.
Add to the soup along with the other can of beans left whole, and simmer for another 20-30 minutes.
Ladle over crusty bread in a bowl or serve it on its own, with toasted crusty bread and olive oil on the side.

Buon appetito. To learn how to make more classics, check out Tracy’s upcoming cooking classes or join our Virtual Weekend in Tuscany, where Tracy will lead an olive oil tasting, talk wine, and teach pasta making.

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