My first attempt Ribollita

You know how food memories stick with you no matter how many years pass? On an education wine trip- sounds ridiculous doesn’t it? I get a chuckle everytime I say those words, “education trip”, to Tuscany, no less, we were having a rustic, beautiful lunch at Cecchi Winery http://www.cecchi.net/ with Mr. Cecchi of course and they served his mother’s recipe of Ribollita.  Ribollita is a traditional Tuscan peasant soup, onion, carrots, greens, cannelini beans, thickened with day old bread. It knocked my socks off, so simple and served with slivers of raw onion.  Almost four years later, I finally get the gumption to try and emulate this wonderful Tuscan soup.  The outcome was a success, but just like everything, wine and food always taste better when you are away from home.  And that certainly goes double for Italy~

My version of Ribbolita

Ribbolita at Cecchi Winery

http://www.bonappetit.com/recipes/2010/02/ribollita

I read a couple of different recipes, best tips were use dried cannelini beans, cook in crock pot the day before and make your own chicken stock, you will be glad you did. There are many things I love, the crock pot is up there on the list. It’s close to my luggage.