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| Cavolo nero, a.k.a. Tuscan black kale |
I finally found cavolo nero, a.k.a. Tuscan black kale (dark green, really) at the local farmer's market! My quest to make my favorite ribollita soup was in my grasp. I used the recipe from
Twelve, which seemed to be authentic without taking three days to prepare. Many other recipes called for making minestrone-ish soup, then adding slices of red onion and bread the next day, then reboiling it the next. Ribollita literally means "reboiled."
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| The finished product |
You need about three pounds of kale and Swiss chard, a bit of white beans, lots of red onion, a couple of stalks of celery, a dab of tomato paste, and some salt. Getting the mound of greens home and then having to chop them down for an hour was the hardest part. A good crusty farmer's loaf of bread, well toasted, and set under a ladel of soup in each bowl made it hearty and just wonderful. Loads of antioxidants and flavor. We're on night two of it, and it's only getting better.
