Ribollita - Test 1

http://latavolamarche.blogspot.ca/2011/05/summer-soup-ribollita.html

https://www.seriouseats.com/ribollita-tuscan-italian-vegetable-soup-stew-recipe

1 - It worked well. I made changes on the fly, but it all seems to work. Something I quite like is to cook down the tomato until it discorporates into the broth.

2 - I increased the amount of beans by a half cup. I tried using ground chia seeds instead of bread for a gluten-free version but, at least, I didn't add enough because there was no real change in the consistency of the broth.

3 - This is a peasant dish, the name means "reboiled", and meant to use leftover veg and stale bread. I tried the second recipe from the Serious Eats Website and the kale flavor was way too strong. I liked everything else though, so I'm Frankensteining it with my older version. There are some insights on how to work with the recipe I'd like to incorporate, including how to cook it down into a pancake! One thing is for sure, whatever kind of kale we have here at The Farmastery tastes way too strong for this dish. And the pancake thing was a complete disaster. 

4 - Much better. I replaced the kale with mustard greens which is a much finer flavor and simplified the bouquet garni into just plain old chopped herbs. I also added a piece of parmesan rind for the broth, and I dried out the bread before putting it in. I'm curious what it'll be like on the second day.

2 Tbsps. olive oil

3 medium cloves garlic, thinly sliced (see note)

400g onion, diced

4 large carrots, peeled and diced (about 1 1/4 pounds; 525 g)

12 oz/360 g peeled, seeded, and diced squash (butternut, pumpkin etc)

8 oz/240 g rutabaga, diced small

8 oz/240 g stalk of celery, diced or a small pinch of celery seed

110g cabbage, sliced thin

5-7 cups of chicken stock

1 small piece parmesan rind

1 sprig rosemary, chopped

Chopped parsley

1 bay leaf

A good pinch of chilli flakes

1 cup dry beans, or fresh, or 2 cups cooked beans

60g mustard greens, sliced into strips

2 handfuls of the inside (guts) of stale bread, broken into pieces, crust removed

1 tsp salt

1/4 tsp pepper

good extra virgin olive oil

Parmesan, shaved

1. For dry beans, in a pot, add the beans, bay leaf, and vegetable stock.
2. Bring to a boil, lower to simmer for 30-40 minutes until tender (time varies depending on your beans).  Strain beans, saving the cooking water for later.  
3. Heat olive oil over medium heat with garlic. Cook, stirring, until garlic is fragrant and very lightly golden. Add onion, carrots, squash, turnip, celery and cabbage. Cook, stirring, until slightly softened but not browned, about 5 minutes.
4. Season with salt & pepper.
5. Add enough broth to slightly cover vegetables.  Put in the bouquet garnis and the pinch of red pepper flakes. Lower heat to maintain simmer and cook until vegetables are very tender, about 25 minutes.
6. Add the beans and the mustard greens to your pot, wilting into the soup, and include the bread. Cook for 15 minutes, depending the toughness of your greens.
7. Season with salt & pepper. Bread should dissolve, creating a velvety texture. Not a thick bread soup. Cook for 15 minutes. Taste check & adjust your seasonings.
8. TO SERVE: Serve with a healthy drizzle of the best extra virgin olive oil you have and a ribbon of parmesan.