Spring Ribollita with Poached Eggs and Parm
Serves 430 mins prep40 mins cook
In this recipe, Ribollita, a classic Tuscan bean, vegetable, and bread-thickened stew gets revamped and redressed in a more seasonally appropriate manner. I’ve ditched the tomatoes and carrots in favor of spring vegetables like fennel and celery, and the white beans have been replaced by snap peas. Big, crusty, garlic-rubbed croutons get dropped in at the last minute and, in a slight departure from the classic, I’ve also added eggs which cook right in the soup, adding richness as their yolks intermingle with all the rest. At the end of the day, it’s really pretty far from the original but, spiritually speaking, I think the essence of the ribollita remains. For a vegetarian version, simply leave out the bacon!
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