Ribollita

[Shel_B]

I couldn't find a topic or discussion on this, so I thought I'd start one.  I discovered ribollita in 1982 in an article in the long defunct Cuisine magazine.  Over the years I've had successful versions, failures, and some that were just good nutrition and little more.

 

The latest version was made by frying smoked pancetta in olive oil, adding a dried chile mixture that use, veggies, chicken stock, and pureed canned tomatoes. Discovered that there were no white beans of any type en casa, so canned garbanzos saved the day.  Quite good, actually.

 

After preparing the soup, I layered it in a large vessel with a locally made Italian bread that was staled in the Breville. The mess was refrigerated over night, and the result was a soup that's eaten with a fork. Instead of being reboiled, I frid the veggies and bread in olive oil, making sure the bread got crisped during the process. Serve with fresh grated Reg or Pec, it made a wonderful and filling meal. I will be making Refrito Ribollita again.

 

So, how do you make your version? What little tricks do you use? Any veggies that you especially like or avoid?

[SusieQ]

I've never had or made it, but it sounds like my kind of dish. So I'm interested in the discussion. Thanks.