Happy Holidays to all!
The Holiday season is often so fast paced if you blink, you may miss something. This recipe below is a great recipe for hanging out and relaxing. On behalf of the staff of NH School Food we wish everyone a Happy Holiday and a safe and happy New Year!
Rebollita (literally “reboiled” in Italian) is Minestrone with bread cooked into it. It is a very traditional soup in Tuscany.
½ # Bacon, chopped
2 onions, coarsely chopped
1 leek, white part only, chopped
3 cloves garlic, pressed
3 carrots, grated
2 potatoes, in ½” cubes
1 bunch kale, chopped
½ cabbage, shredded
1 bunch Swiss chard, chopped
3 small zucchini, cut into rounds
2 cups cannelini beans
4 tbs tomato paste
4 tbs olive oil
salt and pepper to taste
lots of water
1 loaf of crusty Italian bread, sliced and lightly toasted
In the biggest pot you can find, sauté the bacon in olive oil. Add the onions and leeks and cook until soft and starting to brown. Add the garlic and cook until soft. Add the other vegetables, stirring vigilantly until the leafy veggies start to reduce and everything is starting to soften up nicely. Add water to cover all the vegetables. Add more water if you like particularly brothy soup. Add the tomato paste. Bring it to a boil, reduce the heat, and simmer for one hour. Correct the seasonings to taste. At this point, what you have got is some good minestrone. Cool it well to store.
The next day, layer the bread slices with the soup in a roasting pan. Bake at 400F for 30 minutes. Let it sit for at least 20 minutes (you can leave it overnight at this point if you have three days to make soup). Heat it up again (did I mention that Rebollita means “re-boiled?”) and serve with a drizzle of extra-virgin olive oil or pesto.
This is a great soup for a cold snowy day.