We’ve now entered the month of September and signs of Fall are being seen everywhere, we start to revisit our favourite fall foods. Soups are one of my favourite one-pot dishes. So healthy and easy to make, most times you don’t even need a recipe. There are many variations of this Tuscan Ribollita soup, you can find on different recipe sites, I find I never have everything a recipe calls for so I just wing in most of the time. That’s the fun part, creating your own recipes, and soups are really difficult to mess things up.
Beautiful local veggies are still available this time of year, I gathered up some home-grown tomatoes and kale, and addled the rest locally grown ingredients I had and decided to make my variation of a hearty Tuscan soup.
What you’ll need for this variation:
2 very ripe medium tomatoes
3 cloves of garlic
2 large shallots
2 celery stalks
2 medium carrots
2 tbsp of extra virgin olive oil
7 cups of water
1 teaspoon of fresh ground pepper
2 tbsp of fresh ground sea salt
2 large Kale leaves
2 large or 2 medium yellow potatoes1 small zucchini
4 springs of fresh thyme
1 can (540 ml) of cannellini beans (white kidney beans)
2 tbsp of fresh chopped parsley
What to do:
Place the 2 very ripe tomatoes in a bowl and pour boiling water over them. Let stand for 5 minutes.
In the mean time heat a soup pot on medium-high heat, peel and chop shallot and garlic, add to heated pot with 1 tbsp of olive oil and sautée for about 1 minutes. Peel carrots, dice carrots and celery and add to pot, stir and sautée for another 2 minutes. Add water to pot, followed by salt and pepper. Dice zucchini, peel and dice potato, chop the kale leaves with the hard stalks removed and add to pot.
Remove the tomatoes from the water, by now the skin should be coming off very easily, peel the tomato. Cut tomato into cubes and remove most of the seeds by hand. Add the tomato to the pot. Drain and rinse the cannellini beans, add to pot. Allow the pot to come to a boil, reduce heat to medium and place the lid of the pot on an angle over the pot. Allow soup to simmer for about 45 minutes.
Add chopped parsley at the end and 1 tbsp of extra virgin olive oil, stir to combine. Serve with your favourite crusty Italian bread, or a gluten-free baguette. Enjoy!