Zuppa Alla Frantoiana o Ribollita

Online pal Nicole Krakora writes with what looks to be an amazing ribollita recipe:

As promised, here is the recipe that I use as a starting point.  I jotted it down while we were making it in
Tuscany, so I usually just use the measurements listed as a guide and sometimes
add more or less of items depending on my mood.
I also look at the market and add whatever other vegetables are in
season (peas, parsnips, etc.).  The basic
idea is to make a bean broth and add a variety of vegetables to make a hearty
dish.

 

Also, I usually double the beans called for in the recipe.  Then I pass ½ of the beans and liquid through
a food mill and leave the other ½ whole so there are whole beans in the soup as
well.  Borlotti beans are traditional for
this dish, but I like to make a blend of whatever meaty beans I have on hand to
shake things up a bit.

 

I also add a rind from some Parmigiano-reggiano to the soup pot to
add some additional depth of flavor.

 

Use the very best quality olive oil you can find, since you will
be drizzling it into the soup when you serve it.

 

This is a really hearty soup and is just so flavorful.   It freezes very well.  Buon appetito!!

Zuppa Alla Frantoiana
o Ribollita

Olive Presser’s Soup
(Ribollita)

(Recipe by Sandra
Lotti – Toscana Saporita cooking school, Italy)

 

1 cup extra virgin olive oil

3 medium carrots, minced

2 celery stalks, minced

1 clove garlic, minced

2 medium onions, minced

2 leeks, white part only, minced

10 fresh sage leaves

8 leaves Swiss chard, stalks removed and roughly chopped

1 small head savoy cabbage, roughly chopped

10 leaves black kale, stalks removed and roughly chopped

6 ounces canned Italian (San Marzano) plum tomatoes,
shredded and with liquid reserved

2 celery stalks, diced

2 small carrots, diced

2 small zucchini, diced

1 bulb fennel, diced

1 cup freshly shelled peas (if available)

2 ripe plum tomatoes, diced

3 leaves fresh basil

1 tablespoon fresh thyme

2 pounds butternut squash, seeded, peeled and cut into small
chunks

3 potatoes, peeled and cut into chunks

salt and fresh ground black pepper

2 pounds dried borlotti or cranberry beans, soaked overnight, drained and
cooked in water along with 1 clove garlic, 1 red onion, and fresh sage, add
salt after beans are tender

freshly ground nutmeg

slices of peasant style bread

very best quality extra virgin olive oil

Parmigiano-reggiano cheese

1. Cook
   beans in water with 1 clove garlic, 1 red onion and fresh sage until
   tender.  Add salt to taste.  Set aside.

2. Heat
   the oil in a large heavy-gauge pot over low heat.  Add the minced carrot, celery, onion,
   garlic, leeks, and sage, and cook, stirring frequently until translucent,
   about 10 minutes.  This is your
   base (or soffritto).

3. Add
   the cabbage, black kale, Swiss chard, canned tomatoes and stir until well
   blended.  Cook for 10 minutes,
   covered.

4. Add
   the remainder of the ingredients, except for the salt, pepper, thyme,
   nutmeg and bread.  Increase the
   heat to medium, cover and cook 1 hour, stirring occasionally.

5. Meanwhile,
   pass the beans and their liquid through a food mill and add the mash to
   the soup pot.  Cook for another
   hour over low heat, covered.  Stir
   occasionally.

6. Check
   salt and pepper and season to taste.
   Add freshly grated nutmeg to taste.

7. Serve
   hot over sliced peasant bread and drizzle generously with extra virgin
   olive oil.  Garnish with shaved
   Parmigiano-reggiano.

Serves 4.  Leftover
Ribollita can be frozen up to 2 months.