When it’s cold out and a need a belly warming meal, nothing is better than my Tuscan Ribollita Soup. Good for your body and even better for your soul.
It’s bone-chillingly cold outside. My phone is reading -11°. Is that a negative in front of that number? Yup.
This winter I’ve found refuge in a few things: play session on the floor with Poppy where she sits and bats at everything I put in front of her or naturally sticks it in her mouth, lots of coffee (mostly decaf so that I don’t go caffeine crazy), impromptu dance parties with baby and soup.
Soup – soup a dup – soup a dup – a dup a dup…mmm… get it girl! Yep sometimes I sing about soup. Sad I know, but at least the baby thinks I’m cool. Or so I think.
I love soup. Always have. My oldest and fondest memory of soup I have is of my mom’s chicken and veggie soup.
I remember countless nasty cold and crumby days where mom would whip up some chicken soup for me. And all would be better. I swear her soup must have medicinal voodoo powers because it does make me feel better. Lucky for me, my mama still makes me soup when I’m sick.
I’ve tried to replicate it but just cant. There is something so homey and feel-good about her soup. Simple but magic.
I don’t a have magic medicinal soup in my arsenal. But I have a freaken fantastic cozy eat-when-its-negative-degrees-out soup you will like.
As an adult, sort of, I’ve expanded my soup palate to include heartier soups rich in legumes, winter greens, poignant spices and the always required bread spoon. As of late, my heart has been wooed by Italian soups.
My current romance is Ribollita.
Such a romantic sounding word… Ribollita…rawr. I feel like whispering it in someone’s ear. Yes that would be creepy on many levels and worse if this person happens to know Italian since they will surely ask why I am whispering the word “reboiled” in their ear.
But creepiness aside, there is nothing mundane or re-anything about this dish.
This Tuscan humble soup is known for being made out of leftovers. How amazing is that!? So not only is it delicious and nutritious but it also helps me clean out my fridge.
At any given point, I always seem to have carrots, celery and old bread somewhere in my kitchen/fridge. Which, coincidentally is the base for this soup. And apart from that, all that I might have to buy are white beans and kale.
30-35 minutes later, depending on how impatient I am, this soup is ready to eat with some homemade croutons and a shower of parmesan cheese. Deep earthy favors, satisfying creaminess from the cannellini beans and soft cooked veggies… perfection!
Adapted from Cozy Kitchen’s Ribollita. Great site and super great food!