Tuscan Ribollita Soup Recipe

Ribollita implies twice-cooked, or reboiled, in Italian. Ribollita is a well-known Tuscan soup, a hearty potage made with bread and veggies.

There are lots of variations but the cornerstones constantly consist of remaining bread, cannellini beans and economical veggies. A white bean stock is perked up with greens, tomatoes, and potatoes with included pieces of toasted bread.
The soup needs to be cooled over night. All you'll need to do the next day is reboil it. Enable time for soaking the beans. Some sources date it back to the middle ages, when the servants gathered food-soaked bread trenchers from feudal lords receptions and boiled them for their own suppers.

Ingredients

• 1 L (4 cups) Campbell's Real Stock Chicken
• 2 garlic cloves, squashed
• 1 L (4 cups) water
• 1 x 400g diced tomatoes
• 1 x 400g can cannellini beans, rinsed, drained
• 1 1/2 cups coarsely shredded Tuscan cabbage
• Coarsely grated parmesan
• 1 tablespoon olive oil
• 8 pieces prosciutto, coarsely sliced
• 2 celery sticks, ends trimmed, carefully sliced
• 2 carrots, peeled, coarsely sliced
• 1 brown onion, coarsely sliced
• Traditional pane di casa (Italian crusty bread)

Directions

1. Heat the oil in a big pan over medium heat.
2. Add the prosciutto, celery, carrot and onion and cook, stirring, for 5 minutes or up until the onion softens.
3. Add the garlic and cook, stirring, for 1 minute or up until fragrant.
4. Add the stock, water and tomato, and give the boil.
5. Reduce heat to medium and simmer for 15 minutes or up until carrot is tender.
6. Add the beans and cabbage and cook, stirring, for 3-4 minutes or till the cabbage wilts.
7. Season with salt and pepper.
8. Ladle the soup amongst serving bowls.
9. Sprinkle with the parmesan and season with pepper.
10. Serve with bread.