Cooking This Week: Ribollita

traveling through italy last fall, we had dinner with a family friend in florence. he took us to a trattoria that serves typical tuscan dishes (trattoria del pennello). of all the items on the menu, he suggested we try the ribollita... and thank goodness he did! we loved it, ordered it again in siena (where the waitress also insisted) and of course looked up the recipe the week we returned home...

this traditional (super simple) tuscan dish is best in the fall/winter. one of the reasons we look forward to the leaves changing color and the cold weather rollin' in... it means we get to warm up by the fire and cook up some good peasant soup! the simple things in life.

try this recipe at home, pair it with a great tuscan wine and cozy up for the night...

kale from green grocer / always keep carrots & celery on hand during soup season

if you're into making soups - a staub is a must!  

 

ps. be sure to toast a piece of bread (my fav - whole foods ancient grain) and drop it in the bottom of the bowl (before the soup). top the soup with a drizzle of olive oil & parmesan and voila! deliciousness. #stys

xx,
k

(photos taken by k)