Spicy ribollita greengrocer's soup

The great variety of Italian cuisine derives partially from the idea that throwing food in the garbage, unless they got bad, is a shame. The food that, par excellence, never has to be thrown in the garbage is obviously fresh baked bread, that in Catholic liturgy symbolise nothing less than the body of Christ and even the smoking gun of his holiness with the miracle of the feeding the moltitude. One of the delicious ways to re-use stale baked bread is the ribollita soup, must of Ttuscan cuisine. Flipping through a cuisine book when I was not even a vegetarian I found this re-elaboration of the ribollita in greensgrocers version where the elements of gazpacho mix with the Tuscany traditions to create a perfect sinergy of flavours, to taste icy cold to refresh during a hot summer day or hot to get back to the right temperature after the first cold baths in wonderful seas or after relaxing walks on the mountains. Perfect for those who love spicy foods, not for the ones who smell the paprika also in the fresh tomato and basil 'sugo'.

Stale baked bread (best being the 'Tuscany type', not salted at all, crunchy and with at least 5cms of soft inside)

Costata romanesco zucchini freshly picked

Beefsteak tomatoes

Aubergines/eggplants
Bell peppers

Fresh basil and rosemary

Herbs

Onion

Chilli

Cucumbers from the kitchen garden 

Water

Potatoes

Extra virgin PDO olive oil
Rosemary seasoned salt

Warm some oil with a mince of onion and chilli, add the zucchini chopped in cubes, a bit of bell pepper finely sliced, a piece of aubergine cut in small cubes, salt with the rosemary seasoned salt and cook at medium heat the time to soften them, add the tomatoes chopped in cubes and the herbs, cook for some minutes, add the water and a small potatoe chopped in very small cubes, cook on medium heat for one or two hours. Meanwhile mince the bread, add it when the soup will be cooked, soften for at least 20' to create a cream, garnish with basil and rosemary flowers.

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