Ribollita
Meat soups
According to Lidia Bastianich, the queen of Italian cuisine, cavolo nero is the traditional green used in Tuscan Ribollita, a hearty vegetable soup thickened with day old bread. Ribollita is Italian for “reboiled.” Ribollita was originally peasant food, invented to stretch leftover minestrone. The soup was so delicious and satisfying, Ribollita eventually morphed into a dish in its own right. <br /> <br />Ribollita is a true pantry supper. It begins with soffrito, the Italian base of sautéed onions, celery, carrot, and garlic. Canned tomatoes provide depth of flavor while cannellini beans are a cheap but tasty source of protein. The blistered leaves of cavolo nero contribute texture and a nutty, slightly bitter flavor. Chunks of stale bread added at the end of cooking absorb broth, thickening the soup. This is not a long-cooking soup, but adding ingredients in stages helps to develop flavor.
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