A frigate 3F day = soup weather!!
Winter Ribollita Soup (Feeds a crowd!)
Place the onion, carrot, celery, garlic and parsley in a large soup pot with the olive oil, sauté until soft. Add all the spices, broth and water and bring to a boil and then simmer for about 10 minutes. Add the cabbage, chick peas and cannellini beans and simmer another 10 minutes. Add the pasta and simmer for about 15 more minutes. Tear the bread in pieces and add along with the spinach leaves. Simmer until the spinach wilts. Add more salt and pepper if needed. Top with parmesan cheese!
This Week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.
Ingredients: water, freshly milled organic rye flour, organic sprouted rye berries, organic sourdough culture, organic sunflower seeds, organic flax seeds, organic sesame seeds, sea salt.