Cold Weather Soup, Ribollita

Yesterday I made one of my favorite soups, ribollita. This hardy and colorful Italian soups hails from the Toscana region of Italy. It is a fairly easy soup to make, filled with delicious greens like swiss chard, leeks, savoy cabbage and chopped parsley. Once you have the vegetables chopped and the beans ready, you let simmer for 2 to 3 hours. Here are some pictures from yesterday's feast!

 

Some of the delicious veggies that go into making ribollita, including sprigs of fresh thyme and yellow potatoes. A wide variety of seasonal vegetables can be used, including zucchini, peas, lima beans, or whatever you have on hand.

 

 Cross-section of my purple cabbage. Vegetables can be so beautiful. I also chop fresh purple cabbage and add them to our salads. Provides a nice crunchy, slightly sweet texture and taste.