Cassy's Corner- Ribolitta

Since I'm in Tuscany right now, it only seems proper to contribute a classic Tuscan recipe to our holiday recipe collection. Ribolitta can be found in almost any small family restaurant throughout this region of Italy. There have been times I wonder what happens to all the left-overs on the plates sent back to the kitchen. Having said that, this is a soup that fits right in with the chilly winter and with trying to use up the bits and pieces we all accumulate in our fridges. Ribolitta translates to reboiled. It's not an appealing name, but one soup I make at home more often than my kids would like. I could live on this stuff.

The trick to the soup is to not take it seriously or make it precious. Just go for it. I'm leaving out the quantities; add as much as you want based on the number of people you are serving. Yes, I know that is indefinite, but it's how it's made.

Ribolitta

Celery

Carrots

Onion

Garlic cloves

Beans, you can use dried beans soaked until soft or canned white beans or, go for it, whatever

Any other vegetables you want to add such as zucchini, green beans, or a bit of cabbage

Tomato paste

Canned peeled tomatoes

The Italians also use some form of a cured pork- pancetta, lardo, pork rind. This is optional or you could use a bacon if you want that type of flavor

Olive oil

Salt

Water or broth

Stale Italian or French bread

Parmigiano-Reggiano cheese- grated

Chop all of the vegetables into small pieces. Saute the celery, carrots, onion, and garlic in the olive oil until they are soft. If you are using pancetta or one of the pork choices, add that and let the flavors meld. Add the tomato paste, stirring until the mixture has great aroma- don't burn or brown it.

Add any of the other vegetables you are using (cabbage, zucchini, green beans, canned tomatoes) to the mixture. Next add the dried beans you have either plumped in water or drained from cans. Stir and then add enough broth or water to cover. Taste the soup and correct the seasoning with salt, pepper and any other herbs you are inclined to use.

Before serving, add cubes of the stale bread to the soup. Let them become quite soft.

Ladle the soup into bowls and pass the grated Parmigiano cheese at the table for people to sprinkle on top.

I know this sounds like you've cleaned out the vegetable drawer of your fridge (and you have), but it's a great soup and found everywhere in this area. The trick is to make it go in whatever direction you want, both in terms of flavor and with what you have on hand.

Tanti auguri e buon anno nuovo

Cassy