Ribollita Soup Recipe
This weeks share
Sunflower Seed Sandwich Loaf
Thanks for signing up for the March CSB! These colder temperatures have left me craving soup and I thought I would share this recipe for Ribolitta, a hearty veggie soup thickened with bread that is similar to a Minestrone except it has bread instead of pasta.
You will need:
Heat olive oil in a large pot. Add garlic, onion, and crushed red chili. Sweat the onions for about 5 minutes. Toss in the carrot and celery with a pinch of salt and cook 10 minutes. Chop the tomatoes with scissors while still in the can and pour them including the juices into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes. Add the beans and continue to simmer for 5 more minutes. Stir in the bread and serve. Enjoy!!
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.