A Litta Soup

August 11, 2010
Robyn Burnett

In our home, we love soup. It’s guaranteed to be eaten by my two-year old, it’s my fave way to use leftovers (especially when cleaning out the veggie container), and it’s a fun way to explore international recipes. As my husband is half-Italian, I’ve come to truly appreciate this classic Ribollita Soup (which literally means ‘re-boiled’) in both the summer and winter months.

Originating in Tuscany, and known as a ‘peasant’ soup, the traditional version includes stale bread, cabbage and black kale along with a myriad of veggies. I have become fond of a recipe that skips the bread, and utilizes veggies that have detoxifying properties, making it both delicious and healthy. The version we cook is a slightly modified version of the recipe from Detox Dieting by Nicola Graimes.

Remember, this is ‘leftover’ soup, so it’s a perfect opportunity to add some of those fresh summer veggies like corn, new potatoes, broccoli, peas or green beans (which we add to ours).

Good to Know: If you’ve been growing fresh basil, or basil bunches are available to you, blend the leaves with olive oil, a clove or two of garlic and pine nuts (we used walnuts) to make fresh pesto for the soup. Or just substitute chopped basil for the pesto.

Ribollita Soup

You’ll Need

• 3 Tbsp olive oil
• 2 onions, chopped
• 2 carrots, sliced
• 4 (or less) garlic cloves, crushed
• 2 celery stalks, thinly sliced
• 1 fennel bulb, trimmed and chopped
• 2 large zucchinis, thinly sliced and halved
• 1 28 oz can of chopped tomatoes
• 2 Tbsp pesto
• 4 cups chicken stock
• 1 cup of navy (or haricot) beans
• salt and pepper to taste

Prep and Cook

1. If using dried beans, soak overnight in lukewarm water in a pan to regain moisture.
2. Heat oil in a large saucepan and add onions, carrots, garlic, celery and fennel. Sauté for 10 minutes, then add zucchini. Sauté for a further few minutes.
3. Add canned tomatoes, pesto, stock and beans and bring to a boil.
4. Reduce heat, cover and simmer for up to 30 minutes, or until the veggies are tender.
5. Season with pepper and salt to taste.

A nice addition to your soup includes sautéed baby spinach, fresh Parmesan or Romano cheese as a topper. Stew-like in nature, it’s a great ‘first soup’ for toddlers as well.

What is your favourite soup?

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