|Ribollita (Bread Soup) - Seriously Soupy|
|Soup notes - the tasting part is the most exciting|
Ribollita (Bread Soup)
2 cups of Northern white beans, soaked (or one 15-oz can of Northern white beans)
6 cups of water, approximately
2-3 tablespoons of olive oil
1 15-ounce can of organic stewed tomato sauce (or 2-4 fresh tomatoes, diced)
1 zucchini, cut up
1 bunch of red kale, cut up
2-3 carrots, cut up
2-3 stalks of celery, cut up
1/2 red onion, peeled and chopped
2-3 cloves of garlic, minced
bunch of fresh basil, chopped up
2 teaspoons of dried rosemary
2 teaspoons of dried thyme
1 tablespoon of bread crumbs
Crunchy Italian or French bread
salt and pepper
|White beans soaking|
|Carrots, onion, celery and zucchini|
|Chopped up carrots, celery, onions and zucchini|
|Add the veggies to the pot|
|Add the tomato sauce|
|Add the rosemary|
|Add the water|
|Beans to the pot|
|Add some bread crumbs|
5. After an hour (or so), add the bread crumbs and kale and let cook for another 5 minutes.
|Crunchy bread is a must!|
6. Cut up the bread into small squares and add them to the soup.
|Top with cheese if you like|
How do you make your Ribollita?
I hope to see you at the soup party!
Seriously Soupy Serena
*All soups, unless indicated, use ingredients from local farms or natural and organic sources.