We have in the past proposed the classic recipe of Ribollita, the tuscan vegetable soup popular throughout Tuscany.
This is the summer version, where all ingredients are fresh with the full flavors of the seasonal herbs, plus the delicate aroma of the tuscan sheep cheese. Try and make it, the round full taste of tuscan summer will come alive with every spoon you have.
Ingredients for 4 people:
300 gr fresh borlotti beans
150 gr potatoes
200 gr zucchini
200 gr carrots
400 gr black kale
1 large onion
1 garlic clove
2 celery stalks
250 gr fresh tomatoes
250 gr. tuscan bread slices
5 tablespoons extra virgin olive oil
½ liter of vetable broth
aged tuscan pecorino cheese
salt and pepper
In a saucepan, saute onion, celery and carrot in olive oil.
Add diced potatoes, garlic, coarsely chopped black kale, parsley, basil, fresh beans, salt and pepper, and saute gently a little more.
Add then the chopped tomatoes previously peeled, and vegetable broth.
Cook on medium heat for about 1 hour and until most of the liquid is reduced.
Toast the tuscan bread slices..
Put them in a large baking pan, sprinkle with olive oil, pepper and grated pecorino cheese.
Cover them completely with the vegetable stew, sprinkle on top a generous amount of grated pecorino cheese and cook in the oven under broiler until a good crust is formed.
Let it sit out of the oven for at least half hour. Best served lukewarm.