Book of Days Tales

Today is the birthday (1389) of Cosimo di Giovanni de’ Medici founder of the Medici political dynasty, de facto rulers of Florence during much of the Italian Renaissance. He was also known as “Cosimo ‘the Elder’” (“il Vecchio”) and “Cosimo Pater Patriae” (‘father of the nation’). Cosimo was born in Florence and inherited both his wealth and his expertise in business from his father, Giovanni di Bicci de’ Medici, founder of the Medici bank. Cosimo used his vast fortune of an estimated 150,000 gold florins to control the Florentine political system and sponsor a series of artistic accomplishments. His power over Florence stemmed from this wealth, which he used to control votes. As Florence was proud of its ‘democracy’, he pretended to have little political ambition, and did not often hold public office. Aeneas Sylvius, Bishop of Siena and later Pope Pius II, said of him:

“Political questions are settled in [Cosimo’s] house. The man he chooses holds office. . . He it is who decides peace and war. . . . He is king in all but name.”

One of the most famous and oldest soups from Tuscany is ribollita, conventionally made from leftover soup and day old bread. There are many variations but the main ingredients always include leftover bread, cannellini beans and inexpensive vegetables such as carrot, kale, and onion. Its name literally means “reboiled.” Some food historians date it to the Middle Ages when the servants gathered up food-soaked bread trenchers from feudal lords’ banquets and boiled them for their own dinners. The soup is quite thick, almost like a stew. It is common to use ciabatta (a crusty bread with a porous texture), but any crusty bread will work.

Ribollita

Ingredients:

¼ cup extra-virgin olive oil, plus some for drizzling on bread
1 onion, chopped
1 carrot, chopped
4 ounces pancetta, chopped
2 cloves garlic, 1 minced and 1 whole
1 tsp salt
1 tsp freshly ground black pepper
1 tbsp tomato paste
1 (15-ounce) can diced tomatoes
½ pound cooked kale
1 (15-ounce) can cannelloni beans, drained
1 tbsp thyme
3 cups chicken stock
1 bay leaf
4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced
grated Parmesan, for serving

Instructions:

Heat the oil in a heavy, large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper and cook until the onion is golden brown and the pancetta is crisp (about 7 minutes).

Add the tomato paste and stir until dissolved.

Add the tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, and bay leaf.

Bring the soup to a boil, reduce heat and simmer for 30 minutes.

Meanwhile, preheat the oven to 350°F.

Drizzle the ciabatta halves with olive oil and toast in the oven until golden brown. Remove from the oven and rub the top of the toasts with the whole garlic clove.

Place the toasts in the serving bowls and ladle the soup over them. Sprinkle with Parmesan and serve immediately.

Serves 6