Pasta Fazool, Pasta e Fagioli, Pasta & Beans

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When the stars make you drool just like a pasta fazool, that's amore.
When the stars make you drool just like a pasta fazool, that’s amore.

I ate a lot of pasta and beans growing up in Jersey. My Mom made it often and I loved it.

So when pasta fazool, as we called it back East, was a Viewer’s Choice suggestion from lovelyamor13 on YouTube, I was very happy to make it.

Pasta e fagioli is healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour.

Pasta e fagioli is made all over Italy and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don’t add tomato, they like a white pasta fazool.

Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don’t make it the way they do at Olive Garden.

The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up. Make extra so you can eat it again the next day.

Buon appetito!

5.0 from 3 reviews
Pasta Fazool, Pasta e Fagioli, Pasta & Beans
 
A healthy, inexpensive Italian peasant dish, ditalini pasta & cannellini beans
Author:
Recipe type: Soup
Cuisine: Italian
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 1 cup dried cannellini beans, soaked overnight or one 15 oz. can
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

 

Pasta e Fagioli (Pasta Fazool/Pasta & Beans)
Author: www.Gianni.tv
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 3 cups dried cannellini beans, soaked overnight or two 15 oz. cans
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. (If you are using canned beans that should take about about 20-30 minutes. If you are using dried beans soaked over night that could take 60 minutes or so. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

Tortellini in Brodo: Homemade Stuffed Pasta in Broth

Tortellini in Brodo
Tortellini in Brodo
Tortellini in Brodo–don’t forget the parmigiano reggiano!

I always have to satisfy a variety of diets at my table. A recent lunch gathering was no exception – vegetarians amongst the meat eaters! But, I had a strategy…

My method for vegetable sides, sauces or soups is to start with the universal base.

In the video I explain how to stage the cooking so that you end up with a vegetarian version of tortellini in brodo, and a roasted meat and vegetable stuffed tortellini in a chicken brodo, too.

It’s a traditional dish from Emilia-Romagna, the region of Italy around Bologna, called the “culinary heart” of Italia.

They’re famous for stuffed pasta among many other culinary wonders – mortadella (the original bologna), parmigiano reggiano, prosciutto and balsamic among them.

The tortellini’s rich roasted meat and vegetable stuffing is enrobed in a silky yet toothsome pasta skin. Scoop one up in your spoon filled with the delicate deep-flavored chicken broth and you’ll be in heaven.

Watch me make fresh pasta to use for the tortellini.

Buon appetito!

Tortellini in Brodo Recipe 2 Ways: Homemade Stuffed Pasta in Broth
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Itaian
Serves: 6
Ingredients
Brodo
  • 1 onion, cut in chunks
  • 1 carrot, cut in chunks
  • 1 rib celery, cut in chunks
  • 1 garlic clove, smashed
  • 1 tablespoon extra virgin olive oil
  • 6 cups water
  • 1 pound chicken parts
Tortellini Filling
  • 8 ounces pork shoulder, cut in 2-inch cubes
  • 2 ounces pancetta, (thick slice) cubed
  • 2 ounces mortadella (thick slice), cubed
  • 11/2 teaspoons crumbled dried porcini
  • 1 small onion, cut in small pieces
  • 1 rib of celery, cut in small pieces
  • 1 small carrot, cut in small pieces
  • 11/2 tablespoons tomato paste
  • 1 stem of rosemary, leaves only
  • 1 cup water
  • 1 tablespoon extra virgin olive oil
  • 1 egg, beaten
  • ½ cup grated parmigiano
  • pinch of freshly grated nutmeg
  • sea salt and freshly ground black pepper to taste
Pasta
  • (Watch me make the pasta dough in my fresh ravioli video episode.)
Instructions
Brodo
  1. Put a big pot over medium-high heat.
  2. Add the olive oil.
  3. When the oil begins to ripple add the onion, carrot, and celery.
  4. Saute the vegetables until the onion is translucent. (You don't want the vegetables to pick up any color.)
  5. Add the water and bring the pot to a gentle boil.
  6. (For the vegetarian version let the vegetable broth cook for about 20 minutes and set some aside before adding the chicken.)
  7. Add the chicken and cook until the meat begins to fall off the bone.
  8. Strain all of the ingredients over a big bowl to collect the broth.
  9. Over medium-high heat return the broth to the low boil.
Filling
  1. Heat the oven to 425 degrees.
  2. Put the pork, mortadella, pancetta, all the vegetables, and rosemary in a shallow baking pan.
  3. Add the tomato paste and mix to coat everything well.
  4. Add the water to the pan.
  5. Roast in the oven until everything is knife tender and browned.
  6. (For the vegetarian version roast the vegetables and meats in separate roasting dishes and mince only the vegetables in the food processor, add the egg, parmigiano and nutmeg to stuff the vegetarian tortellini.)
  7. When the roasted pork and vegetables have cooled put everything in a food processor bowl and pulse until everything is minced well.
  8. Put the mixture in a bowl, add the egg, nutmeg and parmigiano and mix well.
Pasta
  1. Use the recipe for ravioli on gianni.tv. Watch me make it at http://www.gianni.tv/fresh-pasta-ricotta-ravioli-in-a-san-marzano-sauce/
Making the torellini
  1. Lay out a long fresh pasta sheet.
  2. Cut the sheet in 3-inch squares.
  3. Wet the edges of each square with water. (I use dip my thumb in a bowl of water.)
  4. Add ½ teaspoon of the filling near a tip of square.
  5. Fold over the other half of the square and pinch the seam to tightly close it.
  6. Wrap the tortellini around your finger, pull the 2 ends together and squeeze the ends together.
  7. Put the tortellini on a floured kitchen towel. Make sure they don't touch or they'll stick together.
  8. When the broth is at a low boil add the tortellini and stir them so they don't stick. (The tortellini are delicate so you don't want a rapid boil.)
  9. When the tortellini raise to the surface let them roll in the boil for about a minute and they should be al dente and ready to come out. (Eat one if you're not sure they're done.)
  10. Serve immediately with grated parmigiano for your guests to sprinkle on top of each bowl.

 

 

Mighty Minestrone–A Hearty Vegetable Soup Recipe

A hearty & healthy vegetable soup
A hearty & healthy vegetable soup

There’s been a chill in the air so I decided to make my first soup of the fall season.

Minestrone was at the top of my list. It’s easy to make, delicious and good for you.

The most difficult part of this recipe is chopping the vegetables. Otherwise, you just let the minestrone simmer away for an hour and a half, stirring from time to time.

The flavorful kale is a perfect companion for the tender meaty borlotti beans surrounded by bits of cabbage, potatoes and zucchini floating in the full-bodied vegetable broth. If you get lucky you may get a piece of nutty pancetta in your next spoonful.

Slice some crusty bread and you’re ready for a hearty lunch or serve minestrone as a substantial first course for your next dinner on a chilly eve.

Leave out the pancetta for a vegetarian version. Either way minestrone is even better the next day so make sure you have some leftover.

Now I’m fortified for whatever fall has in store.

Buon appetio!

5.0 from 1 reviews
Mighty Minestrone--A Hearty Vegetable Soup
 
Prep time
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Combine your favorite vegetables into this easy soup. You'll be eating delicious, healthy minestrone in about an hour.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 6-8
Ingredients
  • ¼ pound pancetta, diced
  • 1 carrot, quartered and cut in 1" slices
  • 1 celery stalk cut the same as the carrot
  • 1 zucchini cut the same as the carrot
  • 2 medium potatoes, cut the same as the carrot
  • 8 cherry tomatoes, quartered
  • ½ red onion, minced
  • 2 garlic cloves, minced
  • ⅛ cup fresh Italian flat parsley
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • 1 cup borlatti or cannelini beans, soaked overnight and drained, or from a can, drained
  • 8 kale leaves, sliced in 2-inch ribbons
  • ½ head cabbage, sliced in 2-inch ribbons
  • Grated parmigiano
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. (Do not add salt until the beans are fully cooked so the beans don't toughen.)
  2. Over medium-high heat put 2 tablespoons olive oil in a soup pot.
  3. When the oil is hot cook the pancetta until it takes on some color.
  4. Add the onions to the pot and saute until translucent.
  5. Add the bay leaf, garlic, celery, carrots, potatoes, tomatoes and zucchini to the pot, mix well to coat everything with olive oil and cook for a minute or two.
  6. Add 2 quarts water and bring the soup to a boil.
  7. Add the beans to the pot and cook until the beans begin to soften, about 40 minutes.
  8. Add the kale and cabbage to the pot and stir well.
  9. Drizzle 1 tablespoon of olive oil over the top of soup, reduce the heat to low and simmer for about 40 minutes, until the beans and vegetables are tender.
  10. When the minestrone is done add parsley, sea salt and black pepper to taste and stir well.
  11. Sprinkle grated parmigiano atop each bowl and a drizzle of good olive oil as you serve it to your guests.

 

Artichoke, Leek & Potato Soup

Tasty artichoke slices, leeks and potato in a thick thyme flavored broth
Tasty artichoke slices, leeks and potato in a thick thyme flavored broth

The large artichokes at the farmers market were beautiful. I grabbed 3, heavy and still tightly closed.

Should I stuff them, bake them, steam them? Nope. I wanted something quicker to prepare so I decided to make artichoke soup instead.

The hardest part of this recipe is cleaning the artichokes. You want only the tender white heart. Then your about an hour away from eating this delicious simple soup.

In an enameled or heavy-bottomed pot sauté the potatoes and aromatics. When the leeks are soft and the thyme and shallot give off a wonderful aroma add the water and bring the pot to a boil.

Add the artichoke slices and with the pot lightly simmering cook until the potatoes are soft and falling apart and the artichoke slices are tender, maybe an hour or so.

Stir in the chopped fresh parsley and sprinkle each bowl with grated cheese and you’re ready to eat.

The thyme and shallot flavored broth is thickened by the crumbly potatoes. Each spoonful brings the clean and distinctive taste of artichoke, creamy potatoes and sweet leeks splashing over your palate.

Buon appetito!

You can watch me cleaning an artichoke here. But be sure to follow this recipe once the artichokes are cleaned.

Artichoke, Leek & Potato Soup
 
Prep time
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Total time
 
A thick soup with fresh thinly sliced artichokes, potatoes and leeks in a clean thyme flavored broth.
Author:
Recipe type: Soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 3 artichokes (or in a pinch use frozen artichoke hearts)
  • Juice of one lemon
  • ¾ pound potatoes, peeled and curt into ½-inch cubes
  • 1 leek, white and pale-green parts, sliced, washed well
  • 2 shallots, chopped (about ¼ cup)
  • 2 garlic cloves, chopped
  • ½ tablespoon fresh thyme leaves
  • 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • Sea salt to taste
  • 2 quarts cold water
  • 1 tablespoon fresh Italian flat parsley, chopped
  • Grated Grana Padano or Parmigiano-Reggiano, for serving
Instructions
  1. Clean the artichokes.
  2. Put enough water in a big bowl to cover the sliced artichokes. Cut a lemon in half and squeeze in the juice of one lemon. Put the lemon halves in the water too. (This acidulated water will keep the artichokes from darkening after you clean and slice them.)
  3. Starting at the bottom, snap off all the tough dark green outer leaves. When you get to the light yellow-green leaves stop.
  4. Cut off the dark top of the remaining leaves. (A serrated knife works best.)
  5. With a paring knife cut off the stem and peel away any tough green on the bottom of the heart. You just want the tender white part.
  6. Cut the artichoke in half and scoop out the choke (the hairy part in the center of the heart) with a pointed spoon or cut out with a paring knife. (You now have a cleaned, tender artichoke heart that is white and light green in color.)
  7. Peel the dark tough skin from the stem.
  8. As you clean each artichoke lay the artichoke heart on a cutting board cut side down. Cut each half vertically into ½ inch slices. Slice the peeled stem into slices too. Put the artichoke slices in the acidulated water.
  9. Put the olive oil in an enameled or heavy-bottomed pot and heat over medium-high heat.
  10. When the oil is hot add the potatoes, coat with the oil and cook for about 3 minutes.
  11. Add the leeks and shallots, and cook until softened, about 5 minutes.
  12. Add the garlic, thyme, bay leaf and sea salt to taste.
  13. Cook until the garlic is fragrant, about a minute.
  14. Pour in the water and over high heat bring to a boil.
  15. Drain the sliced artichoke hearts and add them to the pot. Bring the soup to a vigorous simmer.
  16. Lower the heat to medium-low and cook the soup uncovered until potatoes and artichokes are tender, about an hour. (The potatoes should have broken down a bit to thicken the soup).
  17. Stir in the chopped parsley.
  18. Top each bowl of soup with a sprinkle of grated cheese.
  19. Serve immediately.

 

Pasta & Chickpea Soup (Pasta e Ceci)

Pasta e ceci, pasta with chickpeas is a toothy, delicious soup from Rome
Pasta e ceci, pasta with chickpeas is a toothy, delicious soup from Rome

I’ll be in Rome and Naples soon so I’ve been cooking dishes from both cities to get ready for the trip.

Here’s another Roman favorite that would be at home in Naples as well. The Romans prefer long pasta in their chickpea soup and the Neapolitans prefer short pasta.

My Mom made it with ditali, a short pasta tube. I made this one with broken taglierini, a long flat pasta.

Smashed potato thickens the garlic and rosemary infused tomato broth. The chickpeas add meaty texture to the silky pasta. This soup is really satisfying and it’s good for you too.

Sometimes pasta e ceci will be lunch with a hunk of rustic bread and maybe a small salad.

While I’m in Rome, my friend Luca and his crew will shoot my shopping trips to Campo di Fiori and other neighborhood markets and me cooking in my apartment kitchen near the Spanish Steps. It should be an adventure. I’m a little nervous.

To get you in the mood for the shoots from Italia, we’ll soon post 2 episodes we shot a couple of weeks ago at Cookhouse here in North Beach, a Roman treat and a meal in a pouch from the Bay of Naples.

Buon appetito!

5.0 from 2 reviews
Pasta & Chickpea Soup (Pasta e Ceci)
 
Prep time
Cook time
Total time
 
Pasta e ceci is a simple Italian peasant chickpea soup full of flavor and texture.
Author:
Recipe type: soup
Cuisine: Italian
Serves: 4-6
Ingredients
  • 2 cups chickpeas (garbanzo beans)
  • 6 cloves garlic, smashed
  • ¼ cup extra virgin olive oil
  • 1 large sprig of fresh rosemary
  • 1 14-ounce can imported San Marzano tomatoes, smashed by hand
  • 6 cups water
  • 2 small potatoes, peeled and quartered
  • ¼ teaspoon red pepper flakes or 1 small dried chili
  • sea salt and freshly ground black pepper to taste
  • ½ pound taglierini or other long, flat pasta broken into 3-inch pieces.
  • 1 tablespoon fresh Italian parsley, minced
  • grated pecorino (optional)
Instructions
  1. If your using dried chickpeas, soak them overnight. Cook them in rapidly simmering water until tender, at least an hour. Save the cooking water. Canned garbanzo beans work well too.
  2. Put a large pot of well-salted water (5 quarts water, 2 tablespoons sea salt) over high and bring to a boil for the pasta. (If you don't want to clean another pot, you can cook the pasta right in the soup.)
  3. Put a soup pot over medium heat and add the olive oil, garlic and rosemary.
  4. Saute until the garlic starts to brown.
  5. Remove the garlic and rosemary.
  6. Pour the tomatoes and their juice, the chickpeas and the potatoes into the pot.
  7. Add the water to the pot. (If you cooked dry beans, use the cooking water.)
  8. Raise the heat to medium-high and cook until the potatoes are knife tender, about 10 minutes.
  9. Remove the potatoes to a plate and roughly smash them with a fork. You want some intact small pieces too. Return the potatoes to the pot.
  10. Add sea salt and freshly ground black pepper to taste.
  11. Simmer for 30 minutes.
  12. If the soup is too thick, add some of water and bring the soup back to a simmer.
  13. Cook the pasta in the boiling water until very al dente.
  14. Drain the pasta.
  15. Add the pasta to the soup pot and cook for about 2 minutes, stirring occasionally.
  16. Serve the soup in individual bowls immediately with a sprinkle of parsley and a drizzle of extra virgin olive oil. (In Naples, they would add a sprinkle of grated pecorino too.)

 

This may be my last dish from Rome. After Rome we’re moving to an apartment in Naples and then on to the Amalfi coast and the beach near Gaeta. I have to move south to the food of Campania. So, the recipes I post this weekend will be 2 of my favorite dishes from Naples.

Pasta e Fagioli (Pasta Fazool/Pasta & Beans)

Pasta Fazool

Pasta and beans was a staple in my childhood Jersey home. My mom made this soup often and we all loved it. A fan asked for the recipe.

Pasta and beans is a healthy and inexpensive peasant dish. You can have this one-pot meal that packs lots of flavor and goodness on your table in less than an hour. My version is from Campania and we call it pasta fazool in Neapolitan-American slang.

I fondly remember my last visit to Casserta Vecchia, a medieval village high in the hills overlooking the Bay of Naples. As we took in the view, the winds picked up. A dark storm was sweeping up from the bay.

We ducked into an ancient inn to have lunch as the blustery, fast-moving storm passed by. I was warmed by a bowl of pasta and beans in a terra cotta bowl, followed by grilled sausage, both cooked in a huge open hearth in the dining room with old stone walls and hand-hewn wooden beams overhead.

Pasta e fagioli is made all over Italia and varies from region to region. One big difference is that mine has no meat. Up north they usually add pancetta to the aromatics as the base of the soup. Some people like to add tomato puree. Some people don’t add tomato, they like a white pasta fazool.

Mine has a light pink hue. I use a little tomato puree. Make it any way you like it, just don’t make it the way they do at Olive Garden.

The creamy beans and pasta are bathed in a savory light broth enhanced by the sharpness of the pecorino and the mellow olive oil. Pasta fazool will warm you and fill you up all winter long.

Pasta e Fagioli (Pasta Fazool/Pasta & Beans)
 
Author:
Ingredients
  • ½ onion
  • 2 stalks celery
  • 2 cloves garlic
  • 1 bay leaf
  • 3 tablespoons EVOO
  • ½ cup tomato puree
  • 3 cups dried cannellini beans, soaked overnight or two 15 oz. cans
  • 8 cups water
  • ½ pound ditalini or another short-cut pasta
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper to taste
  • 3 tablespoons fresh Italian parsley, roughly chopped
  • grated pecorino
Instructions
  1. If you are using dried beans soak about 1¼ cups overnight or for at least 12 hours. They will expand and should yield about 3 cups of soaked beans for the soup.
  2. Roughly chop the onion, celery and garlic.
  3. Put the EVOO, onions and celery in a large enameled pot.
  4. Over medium heat, sauté the onions and celery until translucent, about 5 minutes. (You do not want them to pick up any color.)
  5. Add the garlic and bay leaf and sauté for another minute.
  6. Add the cannellini beans and mix well.
  7. Add the water and tomato puree to the pot. Stir well.
  8. Put the cover on the pan and simmer over medium-low heat stirring occasionally, until the beans are tender and the soup thickens. (If you are using canned beans that should take about about 20-30 minutes. If you are using dried beans soaked over night that could take 60 minutes or so. You want the beans to be tender but not mushy.)
  9. Add salt and black pepper to taste.
  10. Add the pasta and cook until the pasta is al dente, about 8-10 minutes more.
  11. Shut off the heat and add the parsley. Mix well.
  12. Serve in bowls immediately with a sprinkle of pecorino and a drizzle of EVOO.
  13. Serves 6.

Buon appetito!

 

Chicken and Escarole Soup with Veal Meatballs

Chicken and Escarole Soup with Veal Meatballs
Chicken and Escarole Soup with Veal Meatballs
Chicken and Escarole Soup with Veal Meatballs

Also known as Italian wedding soup, chicken and escarole soup is an Italian-American classic. The addition of the little savory veal meatballs make this soup special. It’s a staple at Italian wedding receptions and hence the moniker Italian Wedding Soup.

But you don’t have to wait for a wedding to enjoy this bowl of goodness. Monday was soup night when I was growing up and my mother made this soup often. My family continues the tradition to this day. I like to dunk crusty Italian bread in the broth. My father liked to break chunks of day-old bread into his bowl to soak up the broth.

The soup I make here is a rustic version. You can make it more refined by cutting the vegetables into a smaller dice and make the meatballs even smaller. I always saute the vegetables in EVOO before adding the water. This method intensifies the flavor they add to the soup.

I’m not a dark meat fan but if you are use chicken thighs or legs in addition to or in place of the breasts. Be sure to skim off all the fat from the chicken and meatballs when the soup is done cooking.

Finish each bowl of soup with a good finishing extra virgin olive oil and a sprinkle of grated pecorino, parmigiano or grana padano before serving.

So make Italian Wedding Soup your way. It’s quick and easy. You can make it in less than an hour.

[amd-recipeseo-recipe:88]

Friday Recipe: Ribollita (Twice-Boiled Vegetable Soup)

Twice-boiled vegetable soup

I’ve eaten a lot of the classic Tuscan soup Ribollita (re-boiled). This is one of the best I’ve had. With Stefania and Walter Gambaccini, the owners of BaoNecci on Green, it goes back 5 generations in their families in Altopascio near Lucca.

While Stefania and I were crafting this recipe she said to me that Ribollita isn’t for “big-shots.” It’s “umide” – a “humble” dish for ordinary folks. I call this food la cucina povera (kitchen of the poor) or la cucina rustica (rustic kitchen).  Walter said that a ribollita could have as its base all sorts of left-overs that the cook has at hand. The left-overs are simply augmented, re-boiled and served over stale bread. This is the kind of food I like best.

This recipe will serve 6 to 8 people and takes at least 2 days to make. Make the soup the first day, let it sit overnight and re-boil it the next day assembling the zuppa as described below. We serve this soup on a plate not in a bowl. See if you can too!

This is a vegetarian soup. For meat-eaters, if you can find them at your Italian market, add a small prosciutto end and a piece of Parmigiano Reggiano rind. Other friends make this with a beef or chicken broth. Have it any way you want!

If you can’t devote 2 days to Ribollita, the Day 1 zuppa (soup) is a wonderful minestrone.

[amd-recipeseo-recipe:19]