Tuscan summer vegetable soup

We have in the past proposed the classic recipe of Ribollita, the tuscan vegetable soup popular throughout Tuscany.
This is the summer version, where all ingredients are fresh with the full flavors of the seasonal herbs, plus the delicate aroma of the tuscan sheep cheese. Try and make it, the round full taste of tuscan summer will come alive with every spoon you have.

Ingredients for 4 people:

300 gr fresh borlotti beans
150 gr potatoes
200 gr zucchini
200 gr carrots
400 gr black kale
1 large onion
1 garlic clove
2 celery stalks
250 gr fresh tomatoes
250 gr. tuscan bread slices
5 tablespoons extra virgin olive oil
½ liter of vetable broth
aged tuscan pecorino cheese
thyme
parsley
basil
salt and pepper

In a saucepan, saute onion, celery and carrot in olive oil.

Add diced potatoes, garlic, coarsely chopped black kale, parsley, basil, fresh beans, salt and pepper, and saute gently a little more.

Add then the chopped tomatoes previously peeled, and vegetable broth.

Cook on medium heat for about 1 hour and until most of the liquid is reduced.

Toast the tuscan bread slices..

Put them in a large baking pan, sprinkle with olive oil, pepper and grated pecorino cheese.

Cover them completely with the vegetable stew, sprinkle on top a generous amount of grated pecorino cheese and cook in the oven under broiler until a good crust is formed.

Let it sit out of the oven for at least half hour. Best served lukewarm.

Seaside flavors of Tuscany

A tuscan recipe where you get a full round taste with the fish being softened by the greens of the chards,… proteins, fibers, vitamins, mineral salts, but most of all, the flavors of italian cuisine you expect to find in Tuscany.

seppiainzimino

                        photo andreagrecia

This recipe, popular on the tuscan coast, from Livorno to Carrara, and the neighboring Liguria, express its best when the fish, obviously fresh, comes from the mediterranean sea. The local name “Seppia in Zimino” means that the fish (Seppia) is flavored with greens (Zimino), a traditional way to season used in the fishermen’s kitchens.

Ingredients for 4 people:

900 gr cleaned squid cut into strips

900 gr washed and drained swiss chards (beets)

450 gr peeled fresh tomatoes

1 medium size onion

2 cloves garlic

2 tablespoons chopped fresh parsley

1 glass of tuscan white wine (Colli di Luni or Vernaccia)

4 tablespoons extra virgin olive oil

salt and pepper to taste

In a large frying pan heat the olive oil and add finely chopped garlic, onion and parsley.

Cook on medium high heat for a few minutes until tender, then add the squid and cook, always stirring, for 2 or 3 minutes more.

Add the glass of wine, let it evaporate, then add the tomatoes, salt, pepper (watch out for the amount of salt since the squid usually has some of its own) and cook for half an hour.

Add now the swiss chards cut into strips, cooking for about 20 minutes more, adding a little warm water if necessary.

Wait a few minutes before serving.