Warming Tuscan Soups with Chef Chris

Warming Tuscan Soups (Interactive Class)

Soups (Zuppe) and stews (minestrei) are staple dishes in traditional Tuscan cooking, reflecting Tuscany’s farm-to-table food traditions and seasonally available ingredients, Guided by Italy-trained Chef Christopher Atwood, you’ll master together two authentic Tuscan soups—ideal one-pot meals for cold nights or to use up vegetables already in your fridge. 

Tuscan soups conjure rich flavors from humble foods, slow simmering to deepen flavors. Classic ingredients can span: garden herbs, white beans, whole grains, crusty bread, winter greens, root vegetables and —of course— extra-virgin olive oil. 

In this interactive cooking class, you’ll make:

• CHEF’S HOMEMADE VEGETABLE STOCK 
• LA RIBOLLITA (white beans, Tuscan kale, carrot, celery, Savoy cabbage, onion, garlic, rosemary, thyme, yellow potato, crusty bread) 
• MINESTRA DI FARRO E CECI – FARRO & CHICKPEA STEW (red onion, fennel, carrot, Parmigiano rind, fresh sage & thyme, mild Italian sausage [optional], ancient-grain farro)
• OLIVE OIL CROSTINI WITH MELTED PECORINO TOSCANO CHEESE

Red and white wine pairings are available for purchase at Leaning Ladder as well as Tuscan dessert wine (Vin Santo) by the glass. Your class includes expert chef instruction, step-by-step recipes, hands-on cooking, and a meal of both soups.