Advertisement
Ribollita
Tuscan Vegetable Soup
- Serves
6 to 8
- Difficulty
Easy
By Anna Olson
Published 2009
This soup adds to the belief that soup is always better the second day, and lends credence to its Italian translation, “ reboiled. ” A hearty vegetable concoction is ladled over day-old bread, chilled, and then baked to reheat the next day. The bread soaks up some of the broth, so this soup can be a meal in itself.
Ingredients
| olive oil |
Method
Heat a heavy-bottomed soup pot over medium heat and add the olive oil and bacon. Cook the bacon until crisp, remove it from the pan, and drain all but 2 Tbsp (30 mL) of the fat. Add the celery, carrots, leek, and onion and sauté until the onion is translucent, about 5 minutes. Add the garlic and sauté for 1 minute more. Add the stock, thyme, and ham hock and bring to a simmer. Cover the pot and