Ribollita

 

Ribollita is the best known soup in Tuscan cuisine, much in demand during the coldest days of the year. It is characterized by the presence of Cavolo Nero, which in Spain is called Berza, Col Gallega or Col Caballar. In Spain it is used to make Caldo Gallego and in Portugal it is essential in Caldo Verde. In English speaking countries is more known as collard greens. 

Tuscany is a region located to the west of the Italian peninsula and contains towns as famous and important as Florence, Pisa, Livorno or Siena.

INGREDIENTS (4 people):

• 150 grams (5.3 oz) of collard greens
• 100 grams (3.5 oz)  of kale
• 1 carrot
• 1 onion
• 1 stick of celery
• 2 small courgettes
• 250 grams (9 oz) of potatoes
• 250 grams  (9 oz) of cooked white beans
• 150 grams  (5.3 oz) of slices of toasted bread
• 150 grams  (5.3 oz) of tomatoes
• 100 grams (3.5 oz) of pancetta/bacon
• 800 ml (4 cups) of vegetable broth or water
• 1 bay leaf
• 2 sage leaves
• 1 sprig of rosemary
• Salt
• ground black pepper
• extra virgin olive oil

Cut the onion, carrot and celery very fine and poach them with a splash of olive oil. We also add the sliced ​​bacon and in the following order the collard greens, the kale (both cut into strips), the sliced ​​courgettes and with their skin as well as the diced potatoes.

Brown the vegetables slightly and then add the vegetable broth or water, previously heated to the boiling point, also incorporating the bay leaf, sage and rosemary.

After half an hour of cooking we eliminate the flavorings (bay, sage...) and add the beans, the slices of toasted bread and the tomatoes without skin or seeds and well crushed. Let cook for about ten minutes, adjusting salt and pepper.

It is served very hot and sometimes the toasted bread, instead of being included in the soup, is placed at the bottom of each plate to pour the broth on top, according to taste.