Tuscan Ribollita Soup Recipe

CHEF BILLY PARISI

It’s indigenous to the Tuscany region in Italy, which is on the west coast of the country and up towards the top.  It was really a peasant recipe as it utilizes crusty leftover bread and leftover minestrone soup.

STEP 1

Soak some dried cannellini beans in water overnight.

STEP 2

The next day, drain them and slowly cook them in water with a fresh sprig of rosemary over low to medium heat for 30 to 35 minutes or until tender.

STEP 3

Once they are cooked, puree about half of the number of beans with some of the water they are cooked in until smooth and set aside.

STEP 4

In the meantime, sweat the onions, garlic, celery, and carrots in a small amount of olive oil over low to medium heat for 8-10 minutes or until tender.

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