Lots of rain falling in Tuscany right now, but not enough to stop couples from getting married.  Keep those guests warm and dry with a typical Tuscan chowder, similar to Italian Wedding Soup (trans. zuppa maritata):

ribollita2

Ribollita toscana

Tuscan ‘reboiled’ soup

Half a cabbage

one onion

100g of swiss chard

250g kale

100g peeled tomatoes

1 carrot

250g navy beans

1 potato

1 stalk celery

1 leek

stale bread

olive oil

pepper

parsley

fresh thyme and rosemary tied together

 

If the navy beans are dried, soak them the night before and cook them until tender, adding a ham hock for extra flavor. Do not discard the water.

Wash and chop up all the vegetables and in a large pot heat the olive oil and sauté the carrot, onion, leek, celery and parsley. Add the rest of the vegetables with the thyme and rosemary, add bean water and cook until tender.  In the meantime puree half of the beans. When the vegetables are done, discard the thyme/rosemary tie and pass 1/3 of the vegetables through a sieve.  In individual clay pots, layer the bread and vegetables like a lasagna, bake at 400 for a few minutes, serve piping hot dressed with a drizzle of olive oil and ground pepper.

wedding image by Stefano Nannucci

ribollita image courtesy of emikodavies.com