I thought this post was just perfect for today because I just booked a trip to Europe on Saturday. My sister and I are planning a European summer trip through Paris, Florence and Portugal. More to come on that later.
I studied abroad in Florence 10 year ago (was it seriously that long ago?!) and this was one of my favorite soups to enjoy there. It is called Ribollita and it is a veggie soup that is very popular in Italy in the winter months. Ribollita means "re-boiled" in Italian and it is basically a everything-but-the-kitchen-sink-type soup. The peasants in the Middle Ages would salvage what they could from the lords' banquets and soak in broth to make it edible. Don't worry, you wont need to beg for crumbs to make this tasty soup. You can pretty much put whatever you want in it but the hallmark ingredients are always bread chunks and white beans. I also always remember some sort of kale or swiss chard being included.
I used to pick up my groceries in the market then head upstairs to grab a cozy soup before making my way home. The other evening when I made this, it brought me right back to my days spent in Italy. I put a few parmesan rinds in the soup when I was making it and it really added a rich, complex flavor to the soup. I also recommend a drizzle of olive oil and some fresh parmesan to make it extra yummy. The best part about this soup is that it tastes better heated up the next day so it's the perfect thing to bring to work for lunch.
There's pretty much no way to mess up this soup so even you beginners will be totally fine!
32oz of chicken stock (sub veggie stock for vegetarians)
3 medium carrots
2-3 grated cloves of garlic
3/4 cup of chopped white onions
2 cups of chopped Tuscan kale
1 cup of whole canned tomatoes
Good crusty bread
Grated parmesan (to top soup)
Olive oil (for drizzling)
Step No 1
Heat a soup pot over med heat with 1 tbsp of olive oil.
Step No 2
Put the onion and the garlic in the oil to cook until soft. Add in pepper and a pinch of salt.
Step No 3
Add in the broth, carrots and parmesan rind. Bring to a boil.
Step No 4.
Turn down to med heat. Add in kale and tomatoes when carrots become soft.
Step No 5
Serve and top with chunks of bread, a drizzle of good olive oil and grated parmesan.
To store, put in a sealed tupperware. I like to leave the rind in while storing. Just make sure to you take out before serving.
Enjoy your body-warming meal! This soup is full of lots of good-for-you ingredients so feel free to take seconds!