Ribollita | 2010 Sangiovese (October 2015)
We first learned of Ribollita while in Sienna and have been making this wonderful fall dish ever since. Seasonally appropriate Sangiovese is typically our last grape to harvest and since Ribollita makes a great Sangiovese Pairing it has become a tradition for us to serve Ribollita during our Sangiovese crush. But before you begin, pull out your biggest soup pot and prepare yourself for some chopping.
Begin by chopping all of the vegetables and the bread into bite-size pieces, or as desired. Just remember that larger pieces may take more cooking time than listed below. Heat the olive oil in a large soup pot and add the chopped garlic, onions, celery, carrots and cook over medium heat until translucent. Add chopped tomatoes and cook an additional 5 minutes. Add the potatoes, the chile flakes, and the beans with their liquid. Add stock to cover veggies and then add the kale and leafy greens (they will cook down to the level of the water). Bring to a boil, reduce heat, and simmer for 2 hours. Add bread and allow it to cook down. Serve with salt and pepper to taste and a drizzle of olive oil.