THE RECIPE
Olive Harvest Soup “Tuscan Ribollita” As the name implies, the key to this traditional Tuscan vegetable soup is olive oil. Originally created to showcase freshly pressed Tuscan Extra Virgin Olive Oil, Ribollita is one of the region’s most beloved dishes. Its name means “boiled again”, referring to the tradition of reheating leftover vegetables with bread and, of course, olive oil.
HOME > RECIPIES > OLIVE HARVEST SOUP TUSCAN RIBOLLITA
Ingredients Prepare the night before 500g of dried cannellini beans, soaked overnight (see below) Prepare these ingredients before following the method 100ml Filippo Berio Toscano Extra Virgin Olive Oil + extra for finishing 1 onion, chopped 1 celery stalk, chopped 2-3 carrots, chopped 2 potatoes, diced 1 -2 courgettes, sliced 1 bunch Swiss chard leaves, shredded 1 Savoy cabbage, or a bunch of 'cavolo nero' (black kale), shredded 1 sprig flat-leaf parsley, chopped Rustic-style bread, thinly sliced Freshly grated nutmeg (optional) Salt and pepper, to season
Coocked With Toscano Extra Virgin Olive Oil Produced in Tuscany from Frantoio, Pendolino and Leccino olives, this delicate green Extra Virgin olive oil has a strong aroma and a well- balanced flavour. A ripe, sweet and fruity taste with a peppery finish.
Method
Put the cannellini beans into a large pan, pour in water to cover and bring to the boil. Reduce the heat and simmer for 40 minutes. Meanwhile, heat the Toscano Extra Virgin Olive Oil in another large pan. Add the onion, celery, carrots, potatoes and courgettes and cook over a very low heat, stirring occasionally, for 30 minutes - this will be your base and is known as 'soffritto in Italian.' Season with salt; add the Swiss chard and cabbage and cook, stirring for a few minutes. Cover the pan. Drain the beans, reserving the cooking liquid. Press half the beans through a sieve into a bowl (or use a blender), then stir the puree into the pan of vegetables. Add the reserved cooking liquid and simmer for 1 hour. Add the remaining whole beans and parsley and simmer for another 1 hour. Remove the soup from the heat and season with salt and pepper to taste. Add the freshly grated nutmeg (optional). Serve hot over sliced rustic-style bread and drizzle generously with Filippo Berio Toscano Extra Virgin Olive Oil.
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