Ribollita

Image from 101 Cookbooks blog

Ribollita is a famous Tuscan soup of peasant origins whose name literally means "reboiled". I had some left over pasta all'agnolione sauce, a little left over Tuscan sage flavored white beans, and tomato juice which I threw in as well. It was delicious!

RIBOLLITA

• 3 garlic cloves, peeled and smashed
• 1 small onion, peeled and roughly chopped
• 1 carrot, peeled and chopped
• 4 ounces pancetta or bacon, chopped
• 1/2 cup olive oil
• 1/4 cup red wine
• 1 15-ounce can whole peeled tomatoes
• 2 15-ounce cans cannellini or great northern beans, drained and rinsed
• 4 cups chicken broth
• 1 bay leaf
• 1 small chili pepper
• Salt and Pepper
• Parmesan rind
• 1 bunch kale, roughly chopped

Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add a splash of red wine, the kale, beans, chicken stock, bay leaf, chili pepper and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Pici all' aglione

One of my favorite dishes in Tuscany was the Pici Aglione (Pici with Thick, Garlicky Tomato Sauce or as it was translated on my menu once Pici strongly flavored with garlic)

The following recipe is from Buonconvento's restaurant Da Mario... not the one I ate at but one that was recommended...

2 cups canned, peeled Italian plum tomatoes

6 cloves garlic

1/2 cup extra virgin olive oil

Salt and freshly ground pepper

1 pound pici

Drain the tomatoes. Cut them open to release inner juices. Chope and drain again. Smash 4 of the garlic cloves, cut them in slivers, and put them into a heavy pan with the oil. When the oil begins to bubble around the garlic, add the tomatoes and a good amount of salt and pepper.

Coarsely chop the remaining 2 cloves of garlic and add to the sauce. Cook for about 15 minutes, until the garlic is softened and the sauce nice and thick. Add more salt and pepper to taste. 

Cook the pici in salted boiling water until just al dente, drain, and mix with the sauce.