Sunday, December 23, 2007

Ribollita, Vegetable Soup Italian Style

Its the holiday season and everyone is eating a lot of unhealthy foods. Here is a good winter soup that is made for cooking in big batches and reheating.Ribollita is a very rustic Tuscan soup who's name translates to "reboil". Its simply made with diced carrot, celery, fennel, onion and garlic. Saute in olive oil till soft then add precooked white beans and water or chicken stock. Add roughly chopped chard or kale. Simmer for about 30 minutes, check seasoning and serve with crusty bread and a splash of extra virgin olive oil.

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