A Tuscan classic, this ribollita is bursting with the delicious flavours and goodness of fresh vegetables.
A Tuscan classic, this ribollita is bursting with the delicious flavours and goodness of fresh vegetables. Served with a poached egg, it makes a complete meal.
Growing up I always enjoyed visiting my Italian great aunt. She was a woman of many culinary talents who instilled a love of homemade food cooked from fresh ingredients. This is why I love Italy and especially Tuscany.
If you like food, Tuscany is a quintessential destination. Fresh and authentic like in this ribollita dish, Tuscan cuisine includes some simple yet stunning fare based on my favourite comfort foods: vegetables, bread, beans and of course pasta.
Never flashy or complicated, Tuscan cuisine is full of wonderful aromas and flavours. No trip to Tuscany would be complete without some wine tasting through the chianti vineyards stretching from Florence to Siena. Creamy gelatos are also a delicious treat that the whole family can enjoy while strolling through the streets.
What makes Tuscany so special to me is that you can immerse yourself in its unique history and culture while relishing delicious food and enjoying the stunning scenery. When it comes to holidays, it’s truly the whole package!
I developed this recipe for To Tuscany as part of their competition: “I want to win a week in one of your Tuscany villas!”. Wish me luck!
Ribollita With Poached Eggs [vegetarian]
- 200 g cavolo nero – black kale
- 2 medium carrots
- 1 small fennel
- 2 celery sticks
- 400 g can cannellini beans
- 1 onion – finely sliced
- 3 garlic cloves – crushed
- 1 bay leaf
- 1 rosemary branch
- 400 g can chopped tomatoes
- 1 Tbsp tomato paste
- 1.25 litre vegetable stock
- salt & pepper
- chilli powder or espelette pepper – to taste
- olive oil
FOR THE POACHED EGGS:
- Slices of sourdough bread
- 6 organic eggs – must be fresh
- Heat some olive oil in a large saucepan.
- Add finely chopped onion, crushed garlic, chopped celery, diced carrots, finely sliced fennel, bay leaf and rosemary branch. Fry gently until the onion is soft and golden.
- Add tomato paste, chopped tomatoes and vegetable stock. Bring to a boil.
- Reduce heat to medium and cook for around 25 mins (vegetables should be soft but still have a bite).
- Add finely chopped cavolo nero to the pan and cook for a few minutes until wilted.
- Rinse and drain cannellini beans. Add to pan and bring everything back to the boil.
- Leave to simmer under low heat. Season to taste with salt, pepper, chilli or espelette pepper.
Start making the poached eggs when you are ready to eat the soup.
- Heat some water in a small saucepan. Add some vinegar to the water. When water is boiling, reduce the heat to a gentle simmer.
- Crack the first egg and place it in a ramekin.
- Whisk the water to create a gentle whirlpool.
- Delicately place the egg into the simmering water.
- Poach the egg for around 3 minutes.
- Remove with a perforated spoon and drain on kitchen paper.
- Repeat with remaining eggs.
- Place soup in a serving bowl with a slice of bread on top.
- Place one poached egg on each slice of bread with a bit of seasoning on top.
- Eat straight away.