recipes

Ribollita, which translates literally as “reboiled,” is a traditional Tuscan white bean soup that’s on nearly every menu in Florence during the colder months. Ask for it during late spring or summer, however, and they’ll laugh: Fall, when leafy green vegetables are at their peak, is the best time to make this hearty vegetable soup. The most important ingredient in this vegan dish is the slightly bitter cavolo nero or Swiss chard, which gives ribollita its distinctive taste. It takes three days to make ribollita properly, but it’s worth it!

The recipe, after the jump. (more…)