“How good does a pot of this soup on the stove on a chilly, soccer-packed fall Saturday sound?”–Cookie Magazine
My answer is: “Sounds pretty effin good if you take the soccer-packed Saturday out.”
I am sad to see that Cookie Magazine is no longer. I’d read it while Cooper napped…and then my fantasies of vacationing in Bali WITH MY KID came to a halt when the laundry buzzer sounded and Coop woke up starving and needed me. I loved it all- and all of it was ridiculously unattainable. A girl can dream, can’t she? Occasionally I ripped out some recipes, but this is the first that I actually made. Now it makes me even more upset that they are shutting down. Insert huge frowny face here _______________!
But I did knock another recipe down from my floor pile. It’s the recipe on the far right. Ta-da!
That makes me feel good.
What I like most about this soup is that the whole thing takes up about 4 inches of real estate on the magazine page. This is important to me. I love to cook, but now I don’t really have the time to make a big production out of it. So if a recipe is over a page, I usually don’t budge.
The verdict- I am soo making it again. Especially when it’s super cold outside. Which is ALMOST happening here in the Bay Area. Towards the end of the meal, I felt a food sweat coming on. It was quickly remedied by opening the kitchen door. I’m smart huh?
Casey’s comment “It’s like eating a bowl of pasta, but not!” It’s ridiculously thick and creamy (from the white beans). Perfect with a glass of red wine and some toasty bread (yes I added carbs on top of carbs tonight!) The kale will help you justify not having an accompanying salad…and oh man the flavor is super good. I am easily transported back to a restaurant in Florence…drizzles of olive oil and fresh grated Parmesan…oh boy.
As time elapsed, the soup became soo thick it looked like stuffing. I added a little chicken stock and it immediately turned back to soup again! I think this is probably what I’ll do with the leftovers.
Here’s the first 5 ingredients you have to sauté:
I thought that 3 cans was ridiculous. Turns out I was wrong. Most of them get broken down and thicken the sauce.
I made my own toasted breadcrumbs out of stale bread
I browned them in a skillet after they were pulverized.
More kale! I’m getting some good greenage this week!
Tuscan Ribollita
(Recipe Cookie Magazine)
- 3 cloves garlic, peeled & smashed
- 1 small onion, peeled & roughly chopped (all i had was a red onion)
- 1 carrot, peeled & chopped
- 1 celery stalk, chopped
- 4 oz. pancetta chopped
- 1/2 cup olive oil
- 1 15oz. can whole peeled tomatoes
- 3 15 oz. cans cannellini beans, drained & rinsed
- 2 cups chicken broth
- 1 sprig fresh rosemary
- 1 bunch kale, roughly chopped
- 1/2 cup toasted bread crumbs
- grated parmesan
1. In a large pot over medium heat, sauté the first five ingredients in 2 tablespoons of the olive oil for 5 minutes.
2. Add the tomatoes and their juices, along with the beans, broth & rosemary. Simmer, covered until the beans break apart, about an hour.
3. Add the kale and cook for 5 to 7 mins more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil & sprinkled with cheese.
