Tuscany is a great place for food and wine, and the Ribollita soup is one of best and well known dishes from this part of Italy. Tuscany inhabitants commonly eat the hearty Ribollita soup during the winter when outside it's very cold.
The recipe for Ribollita is below
1 cup dried beans (soak 8 hours overnight)
OR 3 cups canned beans
3 cloves garlic, crushed
1 onion, finely minced
4 big carrots, finely chopped
400 gr of pork meat
500ml vegetable stew
200g Savoy cabbage, quartered, cored and shredded
30g pack of fresh basil, torn, and persil
1 tablespoon of olive oil
grill to high and cook the pork meat 4-5 minutes until crisp.
In a pan with a big lid, slowly heat the oil and add the garlic and onion and carrots. Cover and cook for 5 minutes.
Delicately rip the bacon into pieces and blend into the soup.
Divide the soup into individual bowls, freckle with the basil and deliver to guests with a plentiful dose of freshly pulverized black pepper, and breadsticks to warm ciabatta bread.
One suggestion, if you plan on serving Ribollita to guests, make it a day ahead to achieve the best flavour.
If you live outside of Italy, you may not find all the tried and true ingredients of the Ribollita soup, but with this recipe you will get as close as it gets!
Good luck, and let us know your results!
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