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<\/p>\nTuscany is the largest region of central Italy with an area of about 23,000 sq km (8,900 sq miles) and a population of approximately 3.75 million (2019). The regional capital is Florence, recognised as the birth place of the Renaissance, it’s regarded by many as the world’s most beautiful city.<\/p>\n
Tuscany is famed for its simple but hearty cuisine. A good example of this is Tuscan bean soup, or to give it it’s Italian name ‘Ribollita’, which literally means “reboiled”. Like much of Tuscany’s cuisine, the soup originates from the Middle Ages as a cheap and easy to prepare meal, eaten by the region’s peasants. The soup was originally made by reheating the leftover minestrone or vegetable soup from the previous day, then adding whatever other vegetables and legumes were available. Thus, there are many variations of the dish but the main ingredients include cannelloni beans (or substitute), olive oil, and any inexpensive vegetables such as carrot, cabbage, beans, beet, kale, onion, etc.<\/p>\n
Here’s a thrifty version and easy-to-make recipe for the famous, nutritious soup:<\/p>\n
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3 tbsp (45 ml) olive oil
\n2 onions, chopped
\n2 medium carrots, sliced
\n4 garlic cloves, crushed
\n2 celery sticks, thinly sliced
\n1 fennel bulb, trimmed and chopped
\n2 large courgettes, thinly sliced
\n14 oz (400 g) chopped tomatoes, canned
\n2 tbsp (30 ml) presto, homemade or bought
\n1 \u00bd pints (900 ml) vegetable stock
\n14 oz (400 g) cannelloni beans
\nSalt and ground black pepper, to taste<\/p>\n
1 tbsp (15 ml) extra virgin oil
\n14 oz (450 g) young spinach
\nSalt and ground black pepper<\/p>\n
Red onion, thinly sliced<\/p>\n
Tip: Cannelloni beans can be substituted with red kidney, great northern, or navy beans.<\/em><\/p>\n <\/p>\n Step 1 \u2013 Heat the olive oil in a large pan, then add the chopped onions, carrots, garlic, celery, and fennel. Fry gently for about 10 minutes, then add the courgettes, frying for a further 2 minutes<\/p>\n Step 2 \u2013 Stir in the chopped tomatoes, pesto, vegetable stock, and beans, then bring to the boil. Lower the heat, cover and gently simmer for 25 \u2013 30 minutes, until all the contents are tender. Then season with the salt and black pepper to taste.<\/p>\n Step 3 \u2013 Heat the extra virgin olive oil in a pan, then fry the spinach for about 2 minutes, until wilted. Spoon the spinach into pre-heated soup bowls, then immediately ladle the soup over the spinach. Garnish with the raw, thinly sliced, red onion.<\/p>\nMethod:<\/h4>\n
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