Blog - soup


by Jack McNulty
November 5, 2013

The cooler weather of fall always brings me to soups…and I really enjoy all types: creamy purées, thick lentil soups, chunky vegetable soups, clear consommés and so on. But in my opinion, the king of all cold weather soups has to be the famous Tuscan ribolita. It is a thick, stick-to-your-ribs soup filled with healthy vegetables, beans and potatoes. It is excellent when first prepared, but like the name suggests (ribolita means to re-boil), the soup improves in flavor when reheated, which makes this soup perfect for keeping around a couple of days

Most ribolita soups you will encounter are somewhat different than the original…either lacking in vegetable variety or packed full of tomato puree and cheese. My version below is very similar to the actual DOC designated recipe, which was officially declared on the 24th of May, 2011 at the Florence Academy of Italian Cuisine. The designation followed a long research period with some of the finest restaurants in Florence participating. The concluding recipe implied most restaurants in Tuscany do not serve the real version, but mere impostors.

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