This was the very first soup I made for soup club, and since each soup season has been amazing, I’ve grown superstitious and keep the soup lineup the same. Ribollita, after all, literally means “reboiled,” and the whole origin of the soup is a way to reimagine something you’ve already eaten, so I think the metaphor holds strong. Welcome to soup club 4.0! I have so many tasty soups ahead for you, cooking through the roster of my forthcoming cookbook, Soup Club. This time of year always feels like one part return to the familiar, and one part a barrage of new faces and routines, no matter your age. So, I hope this familiar soup keeps you company as we navigate the joys of early fall together, spoons in hand and ready to dive in.
- Drizzle it with olive oil
- Sprinkle it with grated Parmesan or your favorite aged cheese
- Scatter it with pepper flakes (that’s what I do)
- Serve it (as is traditional) with a hunk of bread in the bowl, allowing the soup to soften it and turn it into a sort of porridge
Show me how you serve it by emailing me your photo! Submissions are automatically entered to win a drawing for a Soup Club cookbook to give to a friend!
Yes, all this fun and love went into the recipe. That’s why it tastes so good.