Ribollita

To warm you up on a cold winter's day--this is the soup for you.

 Let me share some of the history on this great soup.

Ribollita is a Tuscan Soup which means "reboiled"
The origins are peasant and is made from leftovers(bread and vegetables) from the previous day.
I have also read, if you let the soup soak in the flavors over night-it will be much better the next day.

Information is taken from Wikipedia.


Ingredients: 4 Celery Stalks
                  1 Large Onion
                  1Medium Potato
                  2 Large Garlic Cloves --I used more-love garlic
                  Diced Tomatoes (14 oz) --I use Pomi Chopped Tomatoes
                  White Beans (14 oz)--I used two cans of cannellini beans
                  Worcestershire Sauce
                  3 Cups Of Water
                  2 Chicken Bouillon Cubes --Chicken Stock is good to use--bouillon cubes
                  are to salty for me
                  A Few Drops Tabasco
                  4Tbsp Of Oil
                  Bread
                  Parsley
                  Pepper/Salt

Peel, chop and slice your carrots. Grate the garlic, but reserve 1/2 a grated clove. Dice the onions. Peel, wash and cube the potato. Rinse the white beans.
Heat 2 tbsp oil and cook the vegetables for 5 minutes. Add the potato cubes. Pour in 3 cups of water, the diced tomatoes and season with tabasco, worcestershire sauce and two crumbled up chicken bouillon cubes.

Mix it up, bring to a boil and simmer for 20 minutes.

Mix the remaining garlic with 2 tbsp oil, pepper,salt and dried parsley.

Slice the bread, brush the garlic oil on top and grill the bread until crispy. Chop a handful of parsley. Add the white beans to the soup and half the parsley and season the soup with pepper/salt. Simmer the soup for 10 more minutes. Stir in the remaining parsley and place one bread slice in the bowl and serve the rest on the side.

Enjoy!                Recipe taken from kayotickitchen.com

Tracy :)  

Ribollita