Tuscan Ribollita Or a Hearty Reboiled Soup from the Simple Kitchens of Tuscany

A staple of the simple Tuscan Kitchen is soup. And amongst soups, one of the most popular is a soup called the Ribollita. A peasant soup, the term literally means reboiled. With a tangy tomato base, this soup calls for any leftover vegetables lying in the pantry and a generous spoonful of basil pesto sauce. For the uninitiated, think Minestrone without pasta and with loads of beans. This was one of the soups that I made for supper last week. I served it with hunks of Kalamata and Olive Focaccia!!

 

Ingredients:
1 tbsp olive oil
1 small white onion, chopped fine
4 cloves garlic, crushed
2 carrots, diced.
1 zucchini, cubed
2 celery stalks, diced
1 fennel bulb, diced
1 cup cannellini beans
1/2 cup lima beans
1/4 cup corn
1 can crushed tomatoes (14oz)
4 cups Homemade Vegetable Stock
Salt to taste
Freshly ground black pepper
2 tbsp basil pesto

Method:

1. Heat the olive oil in ta large pan. Add the onion and garlic. Stir to coat with the oil, then add the celery and the fennel.
2. Stir fry on ,ow heat for a couple of minutes, the add the carrots and beans. Continue to fry on low heat for around 8 minutes. 
3. Then add the corn and zucchini and stir into the cooking vegetables for 2 minutes. 
4. Now add the crushed tomatoes, vegetable stock, and the pesto. 
5. Stir and bring to a boil. Then reduce heat and cook for 15-20 minutes. The vegetables should be tender but not mushy.
6. Season with salt and pepper to taste.
7. Serve hot with good bread 

This soup is so hearty and filling that you really need nothing more than freshly baked bread with it. The essence of simplicity itself!!  

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