Ribollita is one of my favourite soups; it reminds me of a lunch I enjoyed in Firenze with two of my dear friends. We had just climbed above the city to San Miniato al Monte, heard Gregorian chanting monks and explored the gothic graveyard while a black cat followed us. We descended back down into the Oltrarno, soaked and hungry, and saw Osteria Antica Mescita – a picturesque osteria that happened to have the slow food symbol on its door. I ordered ribollita, my friends ordered zuppa di ceci con farro e porcini (chickpea with farro and porcini soup) and the meal lasted hours, living up to its “slow” distinction – thankfully the deliciousness made up for the service.
My most cherished food memories of working and travelling in Italy are the most humble meals – a calzone that made me weep (true story!), tortelli in brodo, risotto con zucca…these everyday foods left a real impression and I struggle to recreate them from memory. Creating some of these dishes in a paleo-style are harder than others but this ribollita comes pretty close considering it’s lack of the signature stale bread and beans. This soup is not a quick prep but a labour of love that should probably be doubled and frozen for those days when you just need a warm bowl of soup.
MORE SOUP + STEW RECIPES
Cinnamon Scented Lamb Curry
Paleo Beef Stew
Smoky Chorizo, Kale + Squash Soup
Roasted Squash Soup
Show me your rustic Ribollita bowls by sharing your photos on Instagram or Facebook by tagging @frompastatopaleo or #frompastatopaleo