Is it a soup? Is it a stew? Ribollita somewhere in the middle, and it’s one of the cosiest dishes out there. A bean and veg dish hailing from Tuscany, it uses lots of things you probably have kicking around at home, and is thickened with bread in a rather magical way. Recipe is over on my Substack x
Welcome back to Spooning, a series championing all those meals you can cook on cold winter days. Curl up along the sofa and eat with a spoon. This is ribbolita. It’s a really gorgeous Tuscan veg stew. Use a classic veg base. Lots of olive oil, onions, carrots, celery, you know the drill. You get beans in there, herbs, a parmesan rind. Then the fun bit, teran stale bread. May sound weird, but it thickens the stew and gives it really lovely soft texture. Cook it all down with some kale and you have the heartiest dinner you could possibly imagine at the end of it. Somewhere between a soup and a stew, though slightly closer to the stew end of the spectrum. And it uses loads of stuff you probably have in the cupboards already. So cheap to make and properly warming.
Dining and Cooking