Today, I decided that if I I would make the tastes and smells of Italy come to me.
(Vegetarian) Ribollita (Adapted from Giada De Laurentis)
If (WHEN!) you visit Tuscany, you will see Ribollitas everywhere! Ribollita means “reboiled”; so, the soup is cooked twice. Also, it was created by using leftovers! I had my first at Ristorante Mario off the Mercato Centrale in Florence. Let’s put it this way: I still remember that dining experience perfectly; from the moment I sat down, through the moment I left to visit the Mercato and pick up a homemade cookie. This (Americanized) Ribollita is much much different…The Ribollitas in Italy are more of a ‘bean puree’…not spinach filled like this. But this is still delicious!
- 2-3 T extra-virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 2 cloves garlic, 1 minced and 1 whole
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon tomato paste (sub ketchup)
- 1 (15-ounce) can diced tomatoes
- 1 pound frozen spinach, thawed and squeezed dry
- 1 (15-ounce) can cannelloni beans, drained
- 1 tablespoon herbs de Provence
- 3 cups vegetable stock
- 1 splash red wine
- 1 bay leaf
- 1 (3-inch) piece Parmesan rind
- rolls or bread (for amount of servings)
- Grated Parmesan, for serving
Heat the oil in dutch oven or other large pot. Add the onion, carrot, garlic, salt, and pepper. Cook until the onion is translucent. Add tomato paste and stir. Add tomatoes and stir.. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Remove rind and leaves before serving.
To serve: place 1 piece of bread in each bowl. Top with ladle of soup and a little Parmesan cheese.
So maybe this isn’t exactly a seasonal dish; but I love it, and it makes me happy. And that’s reason enough for me to make it.
Happy 4th of July Weekend! I’ll be back soon with updates!