Cookery tips from the Chef

AREZZO "RIBOLLITA" SOUP

Ingredients:

• Vegetables, Potatoes, Carrots, Celery, Courgettes.
• Beans
• Tomato Concentrate
• Tuscan Bred (Hard)
• Olive Oil
• Garlic
• Onion

Cut up the vegetables and brown them in the lightly fried mixture of garlic and onion.

Add water up to the rim of the pan, add salt and pepper and the tomato concentrate.

Bring to the boil and boil for about one and a halfhours. The remove from heat, add the hard Tuscan dread and mix. Leave to stand for a few hours. Before serving, reheat in a fryng-pan ("ribollita" = reboliled) and add fresh onion and a lot of Tuscan olive oil.