Tuesday, March 23, 2010
Ribollita soup & salad
It was a warm day today! Almost too warm to pull off this soup!
I served a Tuscan-style soup called Ribollita. It means "reboiled," which is reference to the fact that it tastes even better the next day, and in true Tuscan form, it is UGLY. According to The Soup Peddler, their cuisine is usually a bowl of brown mush, and that's exactly what mine looked like! I must have gotten something right, even though I couldn't find the exact recipe. I did my best to recreate The Soup Peddler's version of this soup.
I had hoped to serve this with some sort of baked fruit dessert, maybe pineapple upside down cake, but it was just too hot to turn on the oven this afternoon. I'll manage my time better next week & get the baking done in the morning. Instead of a dessert, I put together a simple side salad. Since the soup is so hearty, and full of vegetables, beans, and bread, it really limits the appropriate sides, but a lighter salad worked well I think. I hope it was enough food for everyone.
The carrots, kale, and herbs in the soup were all from my garden, so this meal cost about $10. (!)