Ribolitta Italian Soup featuring Affiorato - Oliviers & Co.

Ribolitta Italian Soup featuring Affiorato

January 11, 2017
Ribolitta Italian Soup featuring Affiorato

A Ribolitta is a hearty Italian soup consisting of vegetables and hard bread. The word ribolitta in Italian means "re-boiled", referring to the fact that everyday more stock and vegetables would be added to the soup as the pot ran low. This allowed the soup to be stretched for many days and the flavor and texture would change as different vegetables and breads were added. What started as a Tuscan peasant soup is now a much sought after regional specialty, with every chef adding his own special touches. It is a perfect winter dish, made even better with a drizzle of the winter's first olive oil, the Affiorato.

Ribolitta Italian Soup
featuring Affiorato

  • Ingredients:
  • 2 tbsp. O&CO. Everyday Olive Oil
  • 4 cloves fresh garlic, peeled and minced
  • 1 medium onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 2 ribs celery, chopped
  • 1 O&CO. Bouquet Garni
  • 1 can cannellini beans
  • 6 cups good chicken stock
  • 1 bag fresh baby spinach
  • 1 can Italian whole tomatoes in juice
  • 3 cups stale, good quality Italian bread, torn into 1 inch pieces
  • 1 cup grated Parmigiano cheese
  • O&CO. Affiorato Olive Oil

Instructions:

Heat a deep, heavy pot over medium heat. Add Everyday olive oil, garlic, onions, carrots and celery to the pot. Season veggies with salt & pepper and sauté for 5-7 minutes, stirring frequently. Open can of tomatoes and remove whole tomatoes, saving the juice. Give the tomatoes a rough chop and set aside. Drain beans and add to the soup. Add tomatoes, tomato juice, bouquet garni and stock. Add the whole bag of spinach, bring to a boil, cover and simmer for 5 minutes. Add bread, 1 cup at at time, stirring after each addition of bread. For a thicker soup, add all the bread, for a thinner soup, just add as much as you like until you reach the desired texture. Serve in a shallow bowl, with a generous sprinkle of Parmigiano cheese and a good drizzle of Affiorato olive oil on top.

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