Ribollita ( twice cooked ) is a flagship soup from Tuscany, Italy made with kale, cannelloni beans,potato, and garden vegetables, served with crusty bread and drizzled with a lemony rosemary olive oil. Its consistency is a thick stew and goes well with a dry white wine… good on winter days or when you’re clogged with all the cheeses you’re eating.
Although it I tasted slightly vinegary, I did like it and would recommend it.
Like soup? Forget cans or frozen bricks of salty bouillon with what was once a veg or meat now a carrier of some chemical experiment gone wrong. This soup is so easy to make you can direct a child to do it while you watch a movie… and real good too.
3 potatoes ( red or a good Idaho type if there are any left)
2 large Leeks
1 pint of heavy cream ( yes it has fat so what,if you want a diet, just heat water)
2-3 pints of a good organic chicken broth ( or be brave,make your own)
a package of smoked salmon..not LOX…wild Alaskan is real good..
peel and cube potatoes… boil in water till tender…slice all the Leeks up thin…saute in butter about 3-4 min….then add drained potatoes to mix in for 3-4 minutes…add bouillon and cream and turn down heat to simmer for 8-10 minutes. Take off stove use hand or large mixer and bring to a smooth texture…you can save some cubed potatoes to add in bowl after,add pepper to taste, no salt, and stir in thinly sliced small pieces of smoked salmon…stir and top off with Chop Chives in a bowl with Parmesan… Bon Appetite … a nice Pinot Grigio goes well…