I enjoy homemade soups all year round but over winter there's nothing better than a big bowl of warming soup, filled with lots of vegetable goodness to warm the body and the soul. I just finished making a pot of Ribollita and I thought I would share my recipe and serving process with you.
I envision Italian women having a pot of this on the stove all the time, simmering away ready to feed their family or guests. Its hearty, healthy and made with inexpensive ingredients.
As for ingredients, I keep it relatively simple, using cannellini beans, carrots, celery, onion and leek (I know one or the other suffices but I like both), kale, tin tomatoes, fennel seeds, garlic, a bay leaf, olive oil and some vegetable stock which I also make myself.
Don't be afraid to add different vegetables, its all about using what you have on hand. It also works well with cabbage, potato, silverbeet, spinach, parsnip and swede so its a great recipe for using up those leftover vegetables before a new grocery shop.
The best part about making Ribollita is, its gives you a chance to clean out those vegetables at the end of the week so there's no waste and then you have a good supply of homemade soup to enjoy for days (much better than a satchel of Cup of Soup for lunch I tell you). Plus you can heat up just what you need as your family wanders in from school/work and you can warm them up healthily with little fuss.
I generally use a bread stick or bread rolls to thicken my soup, something with a nice thick crust. You can always cut up the bread and freeze it ready to add to your Ribollita whenever you make a batch, so again there's no waste.
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