Ribollita – Italian Vegetable Soup at Beechwood Inn

Ribollita – Italian Vegetable Soup at Beechwood Inn: Chock full of seasonal produce, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. As the flavors continue to blend, this comforting soup only gets tastier over a couple of days, making ribollita the perfect weekday dinner(s)!

Ribollita – Italian Vegetable Soup at Beechwood Inn

Ribollita Soup – Tuscan Vegetable Soup – Beechwood Inn

Chock full of seasonal produce, this tasty Tuscan soup is very dense; traditionalists say it should be eaten with a fork, not a spoon. As the flavors continue to blend, this comforting soup only gets tastier over a couple of days, making ribollita the perfect weekday dinner(s)!

Yield: 8 servings

1 bunch fresh baby kale, cut into 2-inch ribbons
1 head savory cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced

3 ribs celery diced

2 medium onions, diced
2 cups canned crushed tomatoes
2 zucchini, diced

2 yellow squash, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini or white beans

1 quart of low salt chicken stock (we make our own from scratch – much better)

1 pound Blalock’s ground sausage, cooked and drained

1 bottle Tiger Mountain Malbec
3 tablespoons extra virgin olive oil, plus more for finishing
½ teaspoon crushed red pepper flakes
1 bay leaf
Leaves of 1 sprig thyme and rosemary
Fine sea salt, to taste
1 to 2 cups (2-inch) cubes stale bread

Aged Parmesan

Place the olive oil, leeks and onions in a large pot over low heat. Cook, stirring frequently, until the leeks and onions are soft but not browned, add the garlic and cook about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened but not browned, about 8 minutes. Add the potatoes and zucchini and cook, stirring, until softened, about 8 more minutes. At this stage, add the kale, cabbage, and chard, and cook – always stirring! – until the greens are very soft, about 8 minutes. Stir in the red pepper flakes.

Add the tomatoes and their juice. Add 1 bottle of red wine and a quart of low salt chicken stock, the bay leaf, the thyme, rosemary and all of the beans and sausage. Season to taste with salt.

Bring to a boil, and then reduce the heat to a simmer. Cook until the vegetables are very tender, about 30 minutes. Remove and discard the bay leaf. Add the bread cubes to the soup, and simmer until the bread is breaking apart and the soup is very thick, about 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Sprinkle with grated parmesan.

Ribollita – Italian Vegetable Soup at Beechwood Inn