A few weeks ago, I read about Tidy Mom’s and Dine & Dish’s second annual SoupaPalooza and knew I was in. Now just what to make? Veggie & bean? Italian bread soup? Seafood stew? In the end, I decided to do a mash up of all three based on a basic ribollita recipe.
Ribollita is a traditional Tuscan peasant soup featuring dark leafy greens, beans, pancetta, tomatoes and day old bread to soak up all the juices. My twist was to cook shrimp with the carrots, celery and leeks (instead of onions), then remove and add back in at end of recipe. And instead of pancetta or bacon – which I would usually use (just forgot to pick some up at the store!), I used smoked paprika which adds a lovely layer of flavor and can keep the dish vegetarian (if of course you omit the shrimp.)
What I love about this soup is you can really throw in any type of veggie you have lurking in the fridge and use up your leftover bread that is going stale. Ribollita is translated as “reboiled” – but we’ll just stick with the much more appetizing Italian name.