My Italian Ribollita

 

If you find yourself sitting on a couch, huffing and puffing because of too much christmas food indulgence, this recipe is perfect for you. Beautifully warming, grounding, nourishing and crazy delicious!

 

That beautiful red colour comes from tomatoes, which will brighten up your day. Cannellini beans will fill you up beautifully. Carrots and celery will create this kind of ´umami´ flavour to the whole soup. Cavolo nero, which is the green star in this soup, will bring you crunch, plenty of earthy flavour and green goodness. Finish the soup with toasted sourdough bread and you have yourself a detox bowl of goodness that will make you feel amazing and restored. Drizzled with plenty of olive oil and sprinkled with fragrant parmesan cheese – parmigiano reggiano!
This soup is traditional for Tuscan region in Italy where it´s a proof that beautiful food can be cheap, tasty and that it can nourish you from the inside-out! Ribollita means ´reboiled´which is a great indication of the fact, that this humble and gorgeous soup tastes even better reboiled on the next day as the flavours develop even more.
In Slovakia, we say that whatever you do on the New Year´s day, you will be more likely to do so throughout the entire year.

So start off right – be healthy, happy, full of love and energy, which you will share with every one who will cross your path this upcoming year. Be comfortable with who you are, be comfortable with what you eat. Nourish yourself. Love your body and it will love you back.

May you be filled with kind people and beautiful food the entire year!

My Italian Ribollita 
 
coconut oil, butter or olive oil
1 onion, chopped
2 carrots, chopped
1 stalk of celery, chopped
1-2 potatoes, chopped (optional)
2 garlic cloves
2 bay leaves
1 can of plum tomatoes or around 4-6 chopped/crushed fresh tomatoes
1 can cooked cannellini beans or soak and boil your own
small bunch of black kale, stem removed and cut into ribbons
vegetable stock
sea salt and freshly ground black pepper
parmesan cheese, or even parmesan grind
parsley
good quality 1-2 day old sourdough bread
olive oil for finishing touches
Heat up a glug of olive oil or a knob of butter or some coconut oil in sauce pan. Add in onion, carrots, celery and potato if using. Let it cook until the vegetables soften, for about 10 minutes.
Add in chopped garlic, cook for a bit more.
Pour in the whole can of tomatoes. Fill up the can with vegetable stock or water and add to the pan as well, together with bay leaves. If you have any parmesan grind left, add it to the soup now as the flavour of the soup will be unreal and totally scrumptious!
Bring to a gentle boil, bring it down to simmer, cover and cook for about 20 minutes until the soup thickens. Taste and adjust the seasoning by adding salt and pepper.
Add in your beans(without their liquid). If the soup is too thick, add in more stock or water.
And now, the greens! Add in your kale ribbons when you are really happy with the soup. Cook it until the kale softens up a bit, but not too much, otherwise it will loose its beautiful earthy flavour.
While the kale is cooking, toast your bread. You can do so in a toaster or in a pan until crunchy and golden. Torn or chop the bread into small pieces.
By now, the soup should be ready and gorgeous. If you would love your soup to be thick, add half of your toasted bread on top of the soup, cover the soup with pan and let the bread soak all of the beautiful flavours and juices of the soup.
Then ladle the soup into bowls, top with more toasted bread, fresh parsley leaves and grated parmesan cheese. Drizzle generously with nice olive oil.
Get cozy and comfy and enjoy every spoonful.
Happy New Year!
——–
Ak prave sedite vyvaleni na vasom gauci a odfukujete po tom ako ste sa ´nechtiac´ objedli privela vianocneho jedla, mam recept prave pre vas. Uzasne komfortnu polievku, ktora vas uzemni, upokoji a krasne tak-akurat naplni a ktora je sialene uzasna!
Krasne zafarbena polievocka je od cervenych paradajok, ktore vam rozjasnia den. Fazulky cannellini vas krasne zasytia-su plne skvelej vlakniny! Stonkovy zeler, mrkva a cibulka su ako 3 najlepsi kamarati, ktory polievke dodaju ´umami´ chut – vyvazenie skvelej chuti ako zaklad kazdej vybornej polievocky. Cierny kel, alebo ´cavolo nero´ vam prinesie do polievky trosku textury, chrumkavosti, tmavej hlbokej zelenej farby a velke mnozstvo vitaminov a mineralov. Pridajte ku polievke kvalitny opeceny chlebik, cerstvu vnatku, parmezan plny chute a stedre poliatie olivovym olejom a vznikne vam polievka, ktorej sa len tazko nieco vyrovna.
Tato polievocka je tradicna pre Toskánsku oblast v Taliansku, kde je dokazom, ze vyborne jedlo naozaj nemusi byt nic drahe, zlozite a ze vas dokaze nabit nutricne zvonku aj zvnutra. Ribollita znamena ´prevarena´, co je jasny dokaz toho, ze najlepsie tato polievocka chuti na druhy den, ked ju znova zohrejete, ´prevarite´. Chut sa odstatim polievky krasne prepoji a aj ked je to neuveritelne, polievka chuti este lepsie ako v den varenia.
Na Slovensku sa hovori: Tak ako na Novy rok, tak po cely rok. Takze zacnite Novy rok tak, aby vam bolo dobre po cely rok. Budte zdravi, stastni, plni lasky a pozitivnej energie, ktoru budete zdielat so vsetkymi, ktory vam buduci rok skrizia cestu. Budte spokojni sami so sebou a majte sa radi. Radi si varte-varte celou svojou dusou a cely svojim srdcom. Laska je ako tajomna ingrediencia, s ktorou chuti vsetko lepsie. Takze sa nebojte a pridajte ju do varenia! Majte radi svoje telo, bude mat rado aj vas.
Nech sa mate len dobre, nech ste obklopeni len dobrymi ludmi a uzasnym jedlom po cely rok!
Takze este raz, vsetko dobre vam prajem!
Moja Talianska Ribollita
olivovy olej, kokosovy olej alebo trosku masla
1 cibulku, nakrajanu
2 mrkvy, nakrajane na mensie kusky
1 stopka zo stopkoveho zeleru
1-2 zemiaky (moze byt, no nemusi)
2 struciky cesnaku
2 bobkove listy
1 konzerva paradajok alebo 4-6 cerstvych paradajok – nakrajane alebo kadejako popucene
1 konzerva cannellini fazuliek alebo si namocte a uvarte svoje doma
mensi zvazok cierneho kelu(cavolo nero), zbaveny strednej stonky a pokrajany na pasiky
zeleninovy vyvar
morska sol a cierno mlete cierne korenie podla chuti
Parmezan, a ak mate tak pouzite aj koru z parmezanu
cerstva vnatka
par kuskov dobreho kvaskoveho chlebika, najlepsie ak je 1-2 dni stary
olivovy olej na podavanie
V hrnci si rozohrejte olivovy olej (alebo maslo lebo kokosovy olej) a pridajte cibulku, mrkvu a zeler a ak pouzivate tak aj zemiacik. Pomalicky vsetko poduste, dokym nie je zeleninka makksia.
Pridajte cesnak a kratko povarte.
Vylejte do hrnca paradajky z konzervy a pridajte tolko isto zeleninoveho vyvaru alebo vody. Pridajte aj bobkove listy a ak mate tak pridajte aj korku z parmezanu. Privedte k varu, stiste plamen a varte pod pokrievkou asi tak 20 minut, dokym polievocka nezhustne. Ochutnajte, dochutte solou a korenim.
Pridajte do hrnca vase precedene fazulky. Ak sa vam zda polievka prilis husta, s radostou tam prilejte viacej vyvaru alebo vody a nechajte nech trosku prevrie.
No a teraz na rad konecne prichadza nas zeleny kral-krasny cierny kel! Posledny krat ochutnajte polievku a ak je taka, aka vam chuti a ste s nou spokojni, prihodte do nej vas pokrajany kel a povarte, dokym nie je zmaknuty no po zahryznuti donho mozete stale citit texturu a jemnu chrumkavost.
Medzitym ako sa vam vari kel, opecte si vas chlebik. Bud na toasteri alebo na panvici dokym nie je krasne chrumkavy a zlato-hnedy. Nakrajajte na kusky.
Ak chcete mat polievku tradicne hustu, pridajte do polievky polovicku vasho chlebika, zakryte pokrievkou a nechajte nech polievka nasiakne vsetky tie krasne chute a nejaku tu uzasnu stavu.
Hotove dielo si nalejte do misiek, posypte opecenym chlebikom a nastruhanym parmezanom. Poriadne polejte olivovym olejom a dozdobte petrzlenovou vnatkou.
Podavajte v chladny den, v nadhernych miskach a s velkou lyzicou! Dajte sa do pohody, citte sa pohodlne a vychutnajte si kazdu lyzicu.

A este raz, krasny Novy rok vam prajem!

 

 

 

 

 

 

 

 

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