Alessandro Pavoni’s Winter Soup
June 19, 2018
Alessandro Pavoni’s ‘Ribollita Toscana’
Ingredients (serves 8):
- 250g dried borlotti beans, or cannellini beans – SOAKED FOR MINIMUM 8 HOURS
- 50g Good quality Grana padano or Parmasen
- 250g Tuscan cabbage
- 250g Savoy cabbage
- 250g silverbeet (cut off white stalks)
- 1 celery stalk
- 1 onion
- 1 carrot
- 100g tinned peeled tomatoes
- 1 potato – diced
- 1 litre of water
- Extra Virgin Olive Oil (EVOO)
- Salt
- 150g of stale bread, crusts off, cut into large cubes
Method:
For the soup:
- Soak the dried beans for a minimum of 8 hours in the fridge, in a large bowl, with at least 3 times the volume of water.
- Wash and cut into thin strips the Tuscan cabbage, Savoy cabbage and silverbeet
- Dice the celery, carrot and onion
Saute to start:
- Take the diced celery, carrot and onion and put into the pressure cooker with 50ml of EVOO on SAUTE mode for 10 minutes
Pressure Cooking:
- Add to sautéed mix the tomatoes, diced potato, soaked beans, 4 large pinches of salt and 1L of water
- Set the pressure cooker to Medium for 15 minutes
- After the 15 minutes, open the pressure cooker, mix and stir through the soup. Taste and season if necessary
- Add the stale bread and stir through
- Rest this soup overnight. (NB: If you are using fresh bread, you only need to rest the soup for 3 hours)
Serving:
- The next day, take the soup and reheat it to the boil (This is why they call is “Ribollita” which translates to “re-boiled”.)
- Hand Whisk
- Serve topped with the grated parmasen and a drizzle of EVOO
Alessandro Pavoni is the Executive Chef of Ormeggio at The Spit, Via Alta, Chiosco by Ormeggio & Sotto Sopra