Ribollita, Italian Inspired

I love this warming and traditionally vegetarian Tuscan wintery soup.  The soup  is easily made at home with simple ingredients.

Bacon soon became a thought and chilli, then an evolution to chorizo and paprika.  A sour cream and parsley garnish and the ribollita journey has landed.

We startsp with an Italian soffritto of onion, carrot and celery (cooked in the crisped chorizo oil and olive oil).  Then paprika, tomato paste, cabbage, tomatoes, stock and beans.

Season well with salt and pepper and be rewarded.

Ingredients (3):

50g chorizo, sliced, crisped and removed

A (Soffritto):

1 TBSP olive oil

1 medium onion, diced fairly small

1 medium carrot, diced fairly small

2 stalks of celery, finely sliced

1/2 tsp salt

1/4 tsp black pepper

B (Aromats):

1 TBSP tomato puree

2 TBSP white wine

1/2 tsp hot smoked paprika

2-3 cm of parmesan rind, scraped of wax

C (veges):

1 can of tomatoes

1/4 savoy cabbage, cored and sliced

D (beans and liquids):

400ml of chicken or vrgetable stock

1 tin of beans in water (cannellini or similar)

Method:

After crisping the chorizo, fry A (soffritto) for 10 minutes, lid on.  It should be lightly coloured and soft.

Add B (aromats) stir and cook 5 minutes.

Add C (veges) cook 5 minutes more.

Add D (beans and liquids) simmer for 15 minutes.

Mine was served and happily scoffed with chopped parsley and sour cream (both are optional). 

A 'spare' portion is never a problem as this stores very well in the fridge or freezer.

There are variations (that naturally follow a foodie favourite.

It's pretty with kale..

Or add a poached egg and a cheese scone, split and grilled with Emmental.

More soup inspiration:

winter spiced squash soup