Hey hey! I'm back with that amazing soup recipe that I told you about yesterday. Mmmm...this is Fall comfort food at it's best! Veggies, bacon, beans, parmesan, savory broth....need I say more?
I made a pot of this soup and let it simmer on the stove for an hour last night, but it could easily be made in about 30 minutes. Thanks for another winner, Rachael :)
Before we get into this soup, I've been busy with something lately (beside making a human). I've been taking Photography Classes! I got these classes from my sweet hubs for my birthday, and it has been great so far. I am taking a 6 week course, for 2 hours each week. Here are a few of my homework assignments, featuring my little fur baby models :)
The pics of Coop turned out well!
Stella's were really sweet, and I loved her expressions. But unfortunately, the white balance and sharpness was all wrong. Dang it.
See how orange/golden this pic is? Too bad :(
And this would have been the sweetest shot, but she's a bit blurry...
I feel like the last pic is a perfect description of her. She is SO protective of that freakin' ball!
I'll be sure to share more with you guys as the class continues. My food shots aren't great because I can never take them in natural light! Boooo. We'll have to figure something out with that.
Anywho, back to this soup. A traditional Ribollita has beans, bacon (or pancetta), veggies, tomato and chicken broth, and crusty bread all thrown in with some sturdy greens, then topped with parmesan. I used kale for this, and it was perfect.
First, cook your bacon and potatoes.
Next, add in some celery, onion, carrot, grated zucchini, and salt and pepper. Cook until soft.
Now dump in some beans, diced tomatoes, and kale.
That's a TON of veggies! So yummy. At this point, I seasoned again with salt and pepper, and added a pinch of crushed red pepper to spice it up a bit. Then I added in my broth and brought it to a boil, lowering it to a simmer for about 30 minutes. It can be served immediately after it boils though.
Be sure to top this with more black pepper and lots of parm shavings! Sorry for the photos, I had to paint the steps in my house last night, so I didn't eat until about 9.
Adapted from Rachael Ray
- 2 tablespoons extra-virgin olive oil, plus some for drizzling at the table
- 4 large cloves garlic, chopped
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 ribs celery, chopped
- 1 fresh laurel leaf or 1 dried bay leaf - fresh bay is available in herb section of larger markets
- Coarse salt and freshly ground black pepper
- 2 cans small white beans, such as Goya brand, cannellini beans, or northern beans
- 6 cups chicken stock or broth
- 2 cups tomato sauce
- 3 cups stale chewy Italian bread, crust removed and bread torn into pieces, about 1/2 a loaf (I omitted)
1 cup grated Parmigiano-Reggiano, for garnish
Heat a deep, heavy bottomed pot over moderate heat. Add oil, garlic, onions, carrots, celery and bay to the pot. Season vegetables with salt and pepper and saute until they begin to soften 5 to 7 minutes. Add beans, stock and tomato sauce. Bring soup to a boil over medium high heat. Remove lid and stir in torn stale bread. Stir soup and incorporate bread as it breaks down. When soup is becomes thick and bread is distributed evenly, adjust seasoning and serve the soup in shallow bowls. Some ribolittas are so thick, the spoon can stand upright. This is a subjective technique. Make yours as thick or thin, as you like with the addition of either more bread or additional stock or water.
Top shallow bowlfuls of soup with a drizzle of extra- virgin olive oil and a generous sprinkling of grated Parmigiano-Reggiano