RIBOLLITA

“Everyone smiles in the same language.”

What I like most about blogging is the international connections that happen.  Also, I love the increase of my vocabulary.  People send, or I find recipes, that have ingredients I’ve never heard of.  Ribollita, for instance, contains courgettes.  Isn’t that a beautiful word?  In my neighborhood we call these zucchinis.

Also, in my neighborhood, it’s sometimes difficult to get rid of them once a bumper crop arrives.  Offer your neighbors some courgettes.  Leave before they open the bag!

But back to the recipe.  This is a traditional Italian soup that is generally served over bread.  This could be gluten free bread or no bread.  The soup is delicious with or without the bread.  The soup is also simple to prepare.  And, it was a way for me to use up some of that homemade pesto that’s lurking in the freezer.  Score!

INGREDIENTS:

3 T olive oil

2 onions, chopped

2 carrots, sliced

4 cloves garlic, minced

2 celery stalks, sliced thin

1 fennel bulb, trimmed and chopped

2 large courgettes, sliced

14 ounce can diced tomatoes

2 T pesto

3 to 4 cups vegetable stock

1 can white beans, drained

S&P

1 pound baby spinach

1 T olive oil

6 slices bread, optional

Parmesan cheese, optional

DISTRUCTIONS:

Heat oil in a medium to large soup pot.  Add the onions, carrots, garlic, celery and fennel.  Sauté gently for about 10minutes.  Add the courgette slices and sauté’ another 2 minutes.

Add the tomatoes, pesto, broth and beans.  Bring to a boil, reduce heat, cover, and simmer for about 30 minutes.  Season with S&P.

To serve, simply sauté the baby spinach in oil until it wilts.  Place bread in the bottom of soup bowls, top with wilted spinach, and ladle on the soup.  Sprinkle with Parmesan cheese if you’re adding that option.

Yes,  I actually made this soup.  Picture on the left shows the soup in the pot, just finished cooking.  Picture to the right shows what an immersible blending stick can do to a soup.  A nice way to serve it if you have eaters who are fussy about certain veggies.  All the nutrition without all the assessment.  Happy eating!

 

Loveya – The Grandma

 

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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