• More Soupy Sales - 03

    From Dave Drum@1:3634/12 to All on Fri Oct 14 11:48:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Ribollita
    Categories: Vegetables, Beans, Greens, Herbs, Cheese
    Yield: 4 servings

    5 tb Olive oil
    1 sm Onion; chopped
    1 Carrot; chopped
    1 Celery rib; chopped
    1 tb Minced garlic
    Salt & ground black pepper
    2 c Cooked or canned cannellini
    - beans
    15 oz Can whole peeled tomatoes
    4 c Vegetable stock
    1 Fresh rosemary sprig
    1 Fresh thyme sprig
    1 lb Chopped kale or escarole
    4 lg Thick slices whole-grain
    - bread; toasted
    1 sm Red onion; thin sliced
    1/2 c Fresh grated Parmesan

    Put 2 tablespoons of the oil in a large pot over medium
    heat. When it’s hot, add onion, carrot, celery and
    garlic; sprinkle with salt and pepper and cook, stirring
    occasionally, until vegetables are soft, 5 to 10
    minutes.

    Heat the oven to 500 degrees. Drain the beans; if
    they’re canned, rinse them as well. Add them to the pot
    along with tomatoes and their juices and stock, rosemary
    and thyme. Bring to a boil, then reduce heat so the soup
    bubbles steadily; cover and cook, stirring once or twice
    to break up the tomatoes, until the flavors meld, 15 to
    20 minutes.

    Fish out and discard rosemary and thyme stems, if you
    like, and stir in kale. Taste and adjust seasoning. Lay
    bread slices on top of the stew so they cover the top
    and overlap as little as possible. Scatter red onion
    slices over the top, drizzle with the remaining 3
    tablespoons oil and sprinkle with Parmesan.

    Put the pot in the oven and bake until the bread, onions
    and cheese are browned and crisp, 10 to 15 minutes. (If
    your pot fits under the broiler, you can also brown the
    top there.) Divide the soup and bread among 4 bowls and
    serve.

    By: Mark Bittman

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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