Bite with Belkys: Ribolita Soup from Toscana Divino

The Chef: Julian Baker

The Restaurant: Toscana Divino

The Dish: Ribolita Soup

Ingredients:

vegetable broth

cabbage

kale

swiss chard

green beans

celery

carrots

potato

cannellini beans

tuscan extra virgin olive oil

onion

pancetta

thyme

fresh pureed tomato (tomato sauce)

country bread

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.

To plate:

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:

Toscana Divino

900 South Miami Ave

Miami, FL 33130

305-371-2767

www.toscanadivino.com