$10 FLAT OR FREE WITH $75 ORDER

TUSCAN BREAD SOUP

SIMPLE. SENSATIONAL. SAVOURY.

Some of the most impressive, breathtaking works of art come from Florence. A Tuscan tradition, Ribollita is a bread soup, a Florentine classic that's packed with greens, meaty beans, plenty of healthy fresh olive oil and Parmesan, including the rind to infuse a rich, savoury depth to the bowl. It's a recognized icon of peasant cooking, now considered gourmet. A fall masterpiece especially when fresh tomatoes still rule the fields. And lots of brilliantly fresh olive oil to finish. Magnifica!

FRESH EXTRA VIRGIN OLIVE OIL - 6 VARIETIES

TUSCAN BREAD SOUP

SERVES: 6
INGREDIENTS: 

1 large onion, peeled, finely diced
3 medium carrots, peeled, finely diced
2 celery stalks, finely diced
8 garlic cloves, peeled and diced
2 cups stock (chicken or vegetarian)
2 bunches kale, stems removed, rough chop leaves
1 cup extra-virgin olive oil
2 tbsp Rosemary olive oil
1 cup Parmesan, grated, reserve rind for cooking
1 can whole San Marzano tomatoes, strained with juice set aside; or 6 fresh ripe plum tomatoes, quartered 
1 large can cannellini (white kidney) beans, rinsed and drained
1⁄2 loaf sour dough bread cut into rough 1 to 3-inch pieces
2 tsp Kosher salt
1 tsp fresh ground black pepper
Optional: Madagascar Black Pepper Oil
 for garnish

DIRECTIONS:

This is a very flexible dish. You can follow the directions, but missteps are forgiven.

On medium, heat olive oil in large Dutch oven until shimmering. Add onion, carrots, celery and garlic. This is the traditional sofrito. Cook uncovered, stirring frequently, until soft and lightly browned. 
If using fresh tomatoes add now. If using canned, strain tomatoes from juice, then crush by hand. Then add to Dutch oven. Rinse and drain cannellini beans. Stir constantly. Add tomatoes and Parmesan rind and cook 8 to 10 minutes. Then add beans, tomato juice, stock. Bring to a simmer and cook for 5 minutes. Add kale in two batches stirring until wilted. Add about bread pieces, gently blend, then cook, stirring about 7 minutes. Add Rosemary olive oil, stir, then more salt to taste. Remove from heat. Drizzle generously with Rosemary olive oil and the rest of the grated Parmesan. Stir. Serve in bowls, then drizzle with more olive oil and grated Parmesan.

FRESH EXTRA VIRGIN OLIVE OIL - 6 VARIETIES