I was lucky enough to enjoy my first bowl of ribbolita in its very motherland. I was in its country of origin … in the proper region of the country of this iconic dish’s origin, in fact. That’s a cool thing to me; something I always get a kick out of. Whether it’s a bowl of creole-style barbecued shrimp in New Orleans, a sourdough bread bowl of clam chowder in San Francisco, or a humble bowl of bread and tomato soup on a hillside in Tuscany, it’s always the food that encapsulates the memory for me; it seals it. The flavors of a place, or of a single occasion, are what tend to keep the rest of things forever etched in my mind. I’m an always have been/always will be food lover, what can I tell you.
My inaugural ribbolita experience occurred (give-or-take) 7 years ago when I was on a trip to Italy with my family. We’d stopped at a perfectly lovely villa somewhere under the literal Tuscan sun for lunch and to sample their wines. The menu was pre fixe, and the wine free flowing. I don’t remember much of the meal, to be honest, but it’s because the bowl of ribbolita with which I was so casually presented by our server was so show-stoppingly great. They don’t look like much, little bowls of this soup – this ribbolita – but they pack a mean punch in the flavor department and the fact that the concept is built upon the notion of repurposing some day-old bread and only a handful of other simple, unassuming ingredients is just downright charming.
All of that being said, I also enjoy shaking things up a bit and turning classic recipes on their heads once in a while (see my last post). I’ve taken the classic ribbolita and added the springtime staple of artichokes for a bright and tangy burst of flavor. Also (and this is the extra fun part), rather than scatter the bread throughout the body of this soup as one would with the traditional preparation, I layer it on top and cover it in cheese, as you would with a French onion soup. What’s more, I sneak another “secret” layer of this cheesy bread deep inside the pot; a satisfying surprise for the unsuspecting soup slurper if there ever was one.
Say that three times fast …
Spinach & Artichoke “Secret Layer” Ribbolita
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion diced
- 1 tsp Italian seasoning
- 3 garlic cloves minced or grated
- 1 Tbsp tomato paste
- Salt and pepper
- 1.5 cups frozen chopped spinach thawed
- 28- ounce can of fire-roasted tomatoes
- 15- oz can artichoke hearts drained.
- 32 oz chicken or vegetable stock
- 1 large baguette cut into ½-inch rounds
- 4 cups shredded Fontina cheese
- 16- ounce ball of fresh mozzarella cut into thin slices (about ¼ to ½-inch)
Instructions
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Preheat your oven to 350°F and position your rack in the top third of the oven (leaving enough space for your pot to fit under the broiler).
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Place the bread rounds onto a baking sheet and place in the preheated oven for 5 minutes, just until they’re crispy and toasted.
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Place a 3 ½-quart saucier or small Dutch oven over medium heat and add the olive oil. Add the onion and sauté until soft, about 5 minutes. Add the Italian seasoning, garlic, tomato paste, and salt and pepper to taste, and cook for another minute, stirring frequently so the garlic doesn’t burn. Squeeze the water out of the spinach (I like to put it inside a kitchen towel and ring it out). Add the spinach to the pot along with the tomatoes, artichoke hearts, and about 3 cups of stock, or enough to get it to your preferred consistency (you might need to add more). Stir to combine. If you use the full 4 cups of stock and still find yourself needing more liquid, you can add water until your soup is the right consistency (a thick soup/stew-like consistency). Taste for seasoning and adjust as needed.
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Transfer about half of this tomato/artichoke mixture to a large bowl and set aside. Layer slices of the toasted bread on top of the remaining mixture in the pot, covering the surface evenly, and top with half of each cheese. Top with the rest of the tomato mixture and then finish by covering with another even layer of toasted bread slices and the rest of the cheese.
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Place the pot into the oven, uncovered, and cook for 10 minutes, or until the cheese has fully melted on top. Turn on the broiler to high and broil just until the cheese has begun to brown a bit around the edges. The soup should be bubbly and hot at this point. Serve right away.
I have to say I have never had Ribbolita…It is about time that changed I love the sound of this recipe 🙂
Wow that looks so good!! Makes me want to cook with artichokes more often (: