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This is a recipe for an authentic ribollita which is the classic peasant style Tuscan vegetable and bean soup. Added thickness and body comes from the addition of old bread. Ribollita is quite thick for a soup. ‘Ribollita’ means boiled again and it is even better the day after you make it. Also, it should be noted that my recipe deviates slightly from the norm as the old bread is normally mixed right into the soup at the end. My method keeps it a bit more firm. It is made with a particular type of kale called ‘cavolo nero,’ which is called black leaf kale, dinosaur kale, or lacinato kale in English. In a pinch I have used other types of kale, but quite frankly, the result is really inferior–it does not have the right flavor and life is just too short to eat inferior food when, with a little effort and sense of adventure, you can have the very best result.
ToolsLarge Stock Pot with lid Wooden Spoon Ladle Deep bowl for soaking beans Pot with lid for cooking beans Immersion Blender (optional but helpful) Large baking sheet
Source: http://www.davidlister.com/?p=255 (Entered by Elisa Benincaso)
Servings: Serves 6-8
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