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| A LOOK INTO THE POT |
I learned to make
Ribollita when I was studying in Florence. It’s a Tuscan soup. The name means
reboiled. Usually some day old bread is added when it’s reboiled and then baked in the oven. I just made an approximation today. Maybe tomorrow I will
add some bread. This soup does not take long to make as it’s done as soon as the
vegetables are cooked. Usually I make this totally vegetarian but I’d made some
beef stock the other day so I used it in this soup.
The weather outside is frightful but after eating this soup I feel happy inside and well nourished.
The weather outside is frightful but after eating this soup I feel happy inside and well nourished.
THE ALMOST RIBOLLITA
Olive oil
2 carrots, small dice
2-3 stalks celery with leaves, small dice
1 shallot, small dice
1 small red onion, small dice
1 large garlic clove, small dice
2 cups sliced cabbage, any kind
1 carrot, cut in coins
1-1/2 cups crushed tomatoes
1 quart stock or water
1 stalk rosemary, leaves chopped
3-4 stems fresh thyme
2 bay leaves
1 potato with skin, large cubes
1 bunch lacinato kale, stems removed, chopped
1 can cannellini beans, rinsed
1 can chickpeas, rinsed
3-4 tablespoons finely chopped parsley
salt
black pepper from a mill
freshly grated Parmesan cheese
Pour in enough olive oil to coat the bottom of a medium
sized soup pot, heat.
Add the carrots, celery, shallot and onion and sauté until the vegetables are softened but not browned,
adding a pinch of salt and pepper. Stir occasionally.
Add the garlic, sauté 3
minutes.
Add the cabbage, sauté 5 minutes.
Pour in the crushed tomatoes and
stock. Add another pinch of salt and pepper.
Add the herbs: rosemary, thyme, and
bay leaves.
Let the soup cook for about 5 minutes, then add the potato. Let
cook for 3 minutes then stir in the kale.
Put half the cannellini beans in a
bowl with a little bit of water and puree either with an immersion blender or
standing blender. Stir the puree into the soup.
When everything is cooked
through add the rest of the whole cannellini beans and chickpeas.
Bring to a boil and
stir in the parsley.
Taste to see if you need to add another pinch or two of
salt and pepper.
Put into bowls to serve and sprinkle with a generous amount of
freshly grated Parmesan cheese.
[The next class at The Red Door Cooking Workshop and Library in Spencertown, NY is on February 11th. We will be making Gratins. Go to www.reddoorcookingworkshop.blogspot.com for a complete listing. I look forward to hosting you.]
