Wednesday, October 29, 2014

Ribollito, Stale Bread Soup

Rachel Ray Ribollito

Fantastic for having food on hand that reheats quickly and is tasty as leftovers.  Very hearty.

My version:

Cook beans as I usually do.
In soup pot cook mirepoix as usual.
Add other vegetables and herb bundle
Add broth, tomato paste, and beans.  4 cups broth?

Do the cool Rachel Ray thing,  The soup is like a soup concentrate.  To serve, add 2 parts soup, 1 part more broth, and the bread.

1 pound of Maine Cattle Beans.  Soaked overnight and cooked.
broth--vegetarian Better The Boullion
3-4 garlic cloves crushed
1 onion
8 inches leftover french bread
Olive Oil
5 carrots
4 ribs celery
2 teaspoons CRP
Herb bundle of Parsley, Sage, Rosemary, and Thyme
1 bunch Tuscan Kale
2 zucchini, or was it one?
2 cans tomato paste

At the table: parmesan cheese, diced raw onion, olive oil