Ribollita [ree-boh-lee-tah] literally means ‘reboiled’. This Tuscan soup was originally made by reheating leftover minestrone or vegetable soup and adding bread, white beans and vegetables such as carrot, zucchini, spinach and cavolo nero.
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Ingredients
Method
Ribollita
Combine hock, onion, celery, carrot, fennel, garlic, undrained tomatoes, rosemary, chilli and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours
Remove hock from cooker; add cavolo nero and beans to soup. Cook, covered, on high, about 20 minutes or until cavolo nero is wilted
Meanwhile, when hock is cool enough to handle, remove meat from bone; shred coarsely. Discard skin, fat and bone. Add meat and basil to soup; season to taste
Break chunks of bread into serving bowls; top with soup and cheese.
Cavolo nero, also known as tuscan cabbage, tuscan black cabbage and tuscan kale, is a member of the kale family. It has long, narrow, wrinkled, dark green, almost black, leaves and a rich mild cabbage flavour. It is available from better greengrocers and some supermarkets. If you can’t find it use cabbage instead. Ribollita [ree-boh-lee-tah] literally means `reboiled’. This famous Tuscan soup was originally made by reheating leftover minestrone or vegetable soup and adding chunks of bread, white beans and other vegetables such as carrot, zucchini, spinach and cavolo nero
Note
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