Looking for warming and replenishing soup after being out in the cold winter. This soup is the answer, Choke full of rustic fresh veggies and nourishing beans, it provides warmth and superior quality nutrients. It’s usually served with a hunk of rustic Italian bread and a generous shaving of Parmesan cheese. I prefer it to skip the bread and serve the soup with a few drops of extra virgin olive oil and a little Parmesan.
I made a few changes to the classic soup is. In place of just white Canelleni beans I used assorted beans and lentils. I keep a jar of different beans and lentils for use in soup or daals. All I do is mix a couple of tablespoons of different beans and lentils in a jar. Soak the mix as needed over night and cook till soft or as needed. Use of pressure cooker cuts down the cooking time considerably. If you cook a lot of beans it’s worth an investment.
Zuppa di Ribollita (Tuscan Vegetables and Beans Soup)
1/2 cup (**see note below) beans and lentils mix uncooked or use 1 can of organic canellini beans rinsed
2 table-spoon extra virgin olive oil
4 fat garlic cloves
1/2 cup fennel chopped about 1/4 bulb
1 medium white or yellow onion chopped
2-3 carrots diced about 1 cup
pinch of cayenne pepper or dried chilli flakes
A small handful of basil and parsley leaves each
2-3 Roma tomatoes diced about 1-1/2 cups
1 medium zucchini halved and sliced
3-4 Tuscan kale leaves middle rib removed and torn into 2 sq. inch pieces
1/4 head of a medium Savoy cabbage chopped into 2 sq. inch pieces
4 -1/4 cups or 1 liter vegetable stock or half and half water /broth combo
sea salt and freshly ground pepper, to taste
Garnish
Parmesan cheese, shaved
Good quality cold-pressed extra virgin olive oil
Rustic Italian bread
Warm olive oil in a medium-sized saucepan. Add the onion, garlic, carrots, chopped fennel, chilli flakes and sweat the veggies over a low heat about 15 minutes,the veggies should be soft not browned. Add the herbs, chopped tomatoes and zucchini and sauté for a couple of minutes. Add the kale, Savoy cabbage and **cooked beans. Add the broth to cover the veggies. Bring to the boil and drop to a simmer for 20 minutes. Season and taste. The soup should be thick like a stew with a good amount of tasty broth. Serve in soup bowls garnished with shaved Parmesan cheese and a good drizzle of olive oil.
Note:
** ( mix 1-2 tablespoons each of different beans and lentils to yield 1/2 cup of uncooked beans: brown lentils, chickpeas, canellini beans, black-eyed peas, yellow, red and green split peas, black beans, red kidney) wash and rinse the beans, soak overnight and cook in plenty of water till soft but not mushy. (45 minutes-1 hour.)
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