Thursday, June 7, 2012
Bite with Belkys: Ribolita Soup from Toscana Divino
If you're a soup lover, we've got a traditional Italian dish you are going to love. One local chef is showing us how to make this must-have soup. Let's grab a Bite with Belkys.
The Chef: Julian Baker
The Restaurant: Toscana Divino
The Dish: Ribolita Soup
tuscan extra virgin olive oil
fresh pureed tomato (tomato sauce)
salt, to taste
pepper, to taste
Method of Preparation:
-Start by cooking vegetables. In a deep pot, add a little vegetable broth, cabbage, kale, swiss chard, green beans, celery, carrots, potato and cooked cannellini beans. Mix this all together and stew for about 40 minutes.
-Then, prepare a sauce. In a pot, add a little extra virgin olive oil and saute the flavor base for the soup. The base consists of mixed onion, pancetta and thyme.
-Next, add fresh pureed tomato and cook for a few minutes.
-Now, combine the sauce with the vegetables. Cover the pot and cook for another 30 minutes.
-To assemble the soup, in a pan add extra virgin olive oil, some of the soup and top it with slices of country bread. Repeat this one more time to create a second layer. Finish, with a little vegetable broth and once it cools place it in the fridge overnight.
The following day, simply warm it up with a little extra virgin olive oil and vegetable broth and serve. You can season with a pinch of salt and pepper.
Serving Suggestion: Italian Red Wine
FOR MORE INFORMATION:
900 South Miami Ave
Miami, FL 33130