Every year we take a short break in Tuscany and I arrive home with a head brimming full of wonderful Italian recipes. As much as I would love to prepare an aromatic Suckling Pig stuffed full of herbs, whilst juggling Catherine Wheels and making sure the Bonfire doesn’t burn down the shed, November 5th is a date in the diary when I just want to make any culinary tasks as simple as possible.
There is nothing as straightforward and easy to prepare as a hearty, warming soup. We produce wonderful vegetables in the Cotswolds, and they are shown off to their very best advantage in this traditional Tuscan recipe. If you grow your own, all the better; if not take a trip to a local Farmers Market for your basic ingredients, to ensure that you use the very freshest veggies available.
This is a meal in a bowl, one that can be prepared in advance and my cheat version, using tinned chopped tomatoes and canned beans, will taste no less delicious. Particularly suitable for Bonfire Night; after an hour of shivering in the cold, the warmth and comfort of this soup is just ideal. It’s also an inexpensive way of feeding your guests and a little goes a long way. This recipe easily serves 4, so just double up to feed more people.
Ingredients:
I large onion - chopped
A little olive oil
1 very large carrot - dice into chunks
2 x stalks of celery – chopped
1 sprig of fresh thyme
1 pint chicken stock
1 tin of chopped tomatoes
1 tin of cannellini or butter beans
Savoy cabbage (about 1/3rd will do the job) shredded
Salt & Pepper
Parmesan – grated or shaved
Fresh basil leaves – a small handful
Method:
Finely chop the onion, crush 3 cloves of garlic and saute in a little olive oil with a sprig or two of fresh thyme. Chop a very large carrot and 2 stalks of celery (do not dice too delicately, we want this soup big and chunky) then add to the onion and saute for 3 more minutes. Add 1 pint chicken stock, some black pepper & a tin of chopped tomatoes. Keep topping up with water so it doesn't reduce too much. Simmer on medium heat for 15 mins then add a tin of butter beans (or canneloni beans) and approximately 1/3rd of a finely shredded savoy cabbage. Now add salt to taste. Cook 10 more minutes on a medium heat and serve with some parmesan and ripped up basil leaves. For a heartier and even more authentic “Ribollita” add chunks of toasted Ciabatta to the bottom of the bowl and this will make it a totally satisfying meal.
Hint:
Double up the recipe and blitz any left over soup the next day for an alternative smooth soup and add some pan-fried pancetta to power up the flavours. Alternatively add chicken or meatballs to the mixture for a wonderful Italian stew.
This is a super healthy meal; it’s low fat, low carb, diabetic friendly, it’s your “5 a day”, and the olive oil can be replaced with a spray such as Fry Light or Pam to make it even more suitable for those on a low fat diet.
Buon Appetito !
