I know it is a just a little "HOT" outside this week. It is so humid in Hong Kong you could literally cut the air with a knife.
You step outside, after being in the aircon all day, and the heavy damp hot air just takes your breath away. Typhoons, humidity and rain are all hitting Asia this week. I hope my dear friends around the world are okay and sending positive thoughts your way to those that have been hit by these storms.
Why fight it when mother nature refuses to cooperate. Just shut the windows, turn on the aircon or your fans and let's get cooking.
While visiting Italy, I ate this lovely homestyle Tuscan bread soup called Ribollita (3 times, I loved it so much). Ribollita means twice boiled in Italian as it originated as a peasant dish to use up maybe minestrone or vegetable soup from the previous day.
I have tasted many different variations to this Tuscan soup but it pretty much has these main ingredients; leftover bread, cannelloni beans, assorted root vegetables, cavolo nero (black kale), cabbage, celery, and onions. Many people have different variations such as the addition of tomatoes, zucchini, swiss chard, or really any other vegetables as this is great chance for you to clean out your refrigerator (Cleaning? You might as well as what else are you left to do on those dog days of summer that are too hot and steamy to even go outside). You can add any vegetable that your little heart desires to this soup. The sky is the limit. Please come follow along to Siena, Italy with me to find out the little secrets to this delicious Tuscan Bread Soup called Ribollita.
I know that many recipes have the addition of Parmesan cheese to this Tuscan bread soup but the chef at a lovely little restaurant in Siena said it would be sinful for me to add cheese to his soup. Instead, he suggested that I drizzle a healthy dose of olive oil on top. (Woo Hoo! Another opportunity to drizzle fresh EVOO on a dish, I was all about that!) His Tuscan bread soup was very rich and flavorful, even without the addition of parmesan.
Do you know how some dishes taste even better the second day? This is one of these dishes. All the flavors mingle together and it has such a hearty vegetable broth that you will not even miss the meat. The cannelloni beans are packed with protein so this is a fantastic dish for vegetarians and non-vegetarians alike.
The recipe I will share with you is formulated from taste testing 3 versions of ribollita in Italy. (Once in a restaurant in Radda, once in Siena and once in Florence. The soup in Siena was the best.) Mr. Anonymous is very patient as I swirl and swizzle my soup and dissect it of many of its contents to determine what ingredients lie inside. The other patrons in the restaurant are now looking at me with a bit of interest, but how else could I ever re-engineer this lovely Tuscan bread soup in Healthy World Cuisine.
Ribollita Re-Engineered
Serves 4 adults or 2 hungry teenagers
(All measurements are approximations or more like a dash of this and dash of that)
- 300 grams (approx. 10.6 ounces) of cannellini (white beans)
- 2 quarts of water
- 1 onion sliced
- 2 cloves of garlic minced (I could not really be sure if it had this in it or not but everything is better with garlic!)
- 1 head of black leaf kale (also known as cavolo nero) chopped
- ¼ a head of Savoy cabbage
- 2 cups of chopped swiss chard
- 2 potatoes chopped
- 2 carrots chopped
- 2 zucchini chopped
- 2 celery stalks chopped
- 2 peeled chopped plum tomatoes (I think they were canned)
- EVOO (the really good extra virgin olive oil)
- salt and pepper to taste
- one thick slice of stale Tuscan bread for each bowl of soup.
Step 1: Pre-soak the cannelloni beans for about 8 hours. Drain and rinse beans.
Step 2: Boil cannelloni beans in about two quarts of very lightly salted water for 10 minutes then and then simmer for 1-2 hours or until fork tender. (Or alternatively you could use a pressure cooker if you have one- I do not) Do NOT drain the water as you need this to make your soup stock. (or use canned pre-cooked beans to save time)
Bean cooking hint: Adding salt to the cooking water can toughen some beans so you might want to go very easy on the salt, or leave it out entirely.
Step 3: In another large pot, drizzle a little EVOO and sauté the sliced onions and garlic in olive oil until they are a golden color. Then add the black kale, swiss chard, cabbage, potatoes, carrots, celery and add a little salt and pepper and saute for a few minutes until slightly tender. Add tomatoes, salt and pepper and cook for a few minutes.
Step 4: Take out half the beans and puree. Leave the remaining beans whole. Add the pureed beans and whole beans in their cooking water and add to the vegetable pot.
Step 5: Simmer soup slowly and enjoy a glass of wine or 2 to allow the soup to cook for an hour or two or until nice and thick and savory. (Season along the way)
Step 6: Find yourself 4 large rustic earthen ware Tuscan dishes. Place one slice of Tuscan bread in each bowl. Ladle Ribollita soup into the bowl. Drizzle with Ribollita with EVOO and pinch of salt and pepper to taste.
Step 7: Pour yourself another glass of wine and enjoy a delicious bowl of Ribollita Re-Engineered.
Ingredients
- cannellini (white beans) -
- onion -
- garlic -
- kale -
- swiss chard -
- potato -
- Carrot -
- zucchini -
- celery -
- plum tomatoes -
- tuscan bread -
Marina@ Picnic at Marina says
Your ribollita looks delicious! This post inspired me to make it soon, for Friday dinner. 🙂
Healthy World Cuisine says
Thank Marina. If you make enough it will taste even better as left overs on Saturday. (Just keep out the bread until you are ready to serve) Have a great weekend! BAM
Karen says
Your re-engineered dish sounds terrific. Do you remember the name of your restaurant in Radda? I have a friend that lives there and she got us a villa to stay at with friends on the outskirts of town on one of our trips.
Healthy World Cuisine says
The Restaurant in Radda was called Relais Fattoria Vignale and it is in a beautiful farm house with the most stunning views from the terrace you will ever see.
Karen says
I'm sure my friend has been there...I'm sure you had a great time.
Courtney says
Oh, this is going on my favorites list - I love Tuscan Bread Salad (Panzanella) and this sounds like the perfect bread version of it!!! So excited (if you couldn't tell by the three exclamation points.)
Healthy World Cuisine says
I was just how amazed on how simple the dish but how complex the flavors. I am sure that splash of EVOO to finish off the dish is what made it taste so rich.
Promenade Claire says
I discovered Ribolata a couple of years ago - perfect for Kale and borlotti beans, both of which we grow, but fo rsome odd reason I've never added the bread, so thank you!!! Oh and I'd be happy to have a glass of that wine you had with your meal as well 🙂
Healthy World Cuisine says
I am sure I will be seeing this dish out of Promenade Plantings Kitchen real soon and it will be the freshest ever. I have had this dish with a nice white white from San Gimignano and also a lovely Pinot Nero from Chianti. Both were lovely but the The Pinot Nero was outstanding.
Sibella says
Nice, hearty soup that I would definitely like to try! YUM!
Healthy World Cuisine says
Thanks Sibella. I also learned how to make some yummy individual serving size tiramisu cups and will be sharing that soon.
Sibella says
Mmmm, sounds very good! Can't wait! 🙂
Choc Chip Uru says
I love how you reconstructed this awesome Italian dish my friend 😀
It looks perfect!
Cheers
Choc Chip Uru
Healthy World Cuisine says
Thanks CCU! In Australia are you doing and Auzzie school system exams, IB or other? Wishing you the best Miss procrastinator!
Korena in the Kitchen says
This sounds really wonderful. I especially like the part about drinking a glass of wine or two while the soup cooks 😉
Healthy World Cuisine says
My cooking always tastes better after a glass of wine or two, that my secret...
ChgoJohn says
Wow, BAM! You nailed it! This is one good ribolita! Let the other customers stare. It's your meal and you're free to do with it as you wish. And just look at the results!
On one of my trips to that area, we happened upon a class whose instructor was lecturing about Il Duomo in Florence. He didn't mind people listening in, so long as everyone was respectful of his class. The next day, we took a train to spend the day in Siena. As luck would have it, that same class was at the Duomo in Siena. We learned about both cathedrals, their similarities and contrasts.
Again, BAM, well done!
Healthy World Cuisine says
Gratzie John for your kind comments. What a happy accident getting the tour of not one but both places- how fantastic for you. I have some awesome photos of the inside of the Doumo in Siena and I will have to put some of them in my upcoming posts.
Did you notice on the floor of the Doumo in Siena? There is many beautiful paintings and some are very unique to just Siena? I purchased a olive oil dispenser made by hand and hand painted by a local pottery artist in Siena with one of the designs from the floor of the Doumo. I will always treasure it and my time in Italy. Take care, BAM
dianeskitchentable says
This recipe looks wonderful & since I don't have A/C will hold off for our heatwave to break in Boston but it's definitely one I will be trying. Are you talking about the Doumo where they do the blessings of the horses? Pink marble & all of the mosaics on the floor? I understand we (and you if it's the same one) were lucky since normally the floors are covered to protect them. Loved Siena & I wish I had found that shop where you bought the olive oil dispenser. That has to be a treasure. Stay cool.
Healthy World Cuisine says
Dear Dianes Kitchen Table, When we visited the Doumo in Siena most of the floor was covered but they had areas section off so you could view the floors with the pink marble and all of the mosiacs on the floor and even the one with the horses. It was beautiful. Later this month I will do a posting and show the pottery. I think you will really love it.
sybaritica says
Definitely more of a hearty winter soup, I'd say.... I think I would be gasping for oxygen in Hong Kong right now. Or just lying in the bath full of cold water!
Healthy World Cuisine says
I have the aircon set at 24 degrees and completely comfortable. We will not be able to open the windows back up in Hong Kong until at least September. The dog days are here!
Villy says
OMG this looks so amazing and delicious!!
Healthy World Cuisine says
Thanks you should try some when the when you get a chance with all of that lovely Mediterranean fresh pressed EVOO in your pantry. Have a great weekend! BAM
Dawn says
Looks delicious...I wish I could say I understand that hot weather - we are hoping it breaks 70 today. Stay cool!
Healthy World Cuisine says
Dawn this would be the perfect for dish for you then. I am so jealous. Where are you sitting comfortably at 70 degrees?
Dawn says
In Seattle.
Rock Salt says
I've never tried ribollita, it looks and sounds delicious. I'd quite fancy a bit of pesto dropped on top... Or I wonder if a poached egg would be good? So many options!
Healthy World Cuisine says
Pesto drizzle sounds lovely! I might have to give that recipe adaptation a try for next time.
Just A Smidgen says
You can always spot a food blogger in a restaurant;) I'm so glad you've figured it out, this looks so yummy!! I can't believe you made soup on such a hot day though! We've got cold drizzly rain and have had all spring 😛 xo Smidge
Healthy World Cuisine says
You can spot a foodie from a 100 yards as we are rearranging the table setting, getting out of chair and standing on top of it to get just the right shot for the blog. Have a great day, BAM
Martyna @ Wholesome Cook says
This sounds wonderful and to be honest pretty perfect for the wintry weather we are having in Australia at the moment. We have been enjoying the summer version of bread and tomatoes in a Panzanella Salad, so this would be right up our alley.
Healthy World Cuisine says
I would love to be experiencing some of the comfortable cooler weather of the Auzzie winters right now. This soup might hit the spot.
gardenfreshtomatoes says
That sounds truly wonderful - but anything is enhanced when you're surrounded by scenery like that!
I learned a trick several years ago from Cook's Illustrated about cooking dry beans...Add a quarter-cup of salt to the soaking water, as it helps the beans re-hydrate better than water alone. Then drain, rinse, and cook. The beans don't toughen, and you add your salt to taste later in the process...
Healthy World Cuisine says
Marie that is an awesome idea! I will give that a try next time and I hope the others readers do as well. Take care, BAM