• Freezer Friendly - 14

    From Dave Drum@1:18/200 to All on Sat Sep 17 17:47:46 2022
    Pack as much seasonal produce as you can into this Italian vegetable
    soup from Sarah DiGregorio for a delicious and nourishing vegetarian
    meal that will delight new parents whogCOve been subsisting on dry cereal
    and takeout.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Slow Cooker Ribollita w/Smoked Mozzarella Toasts
    Categories: Soups, Breads, Vegetables, Chilies, Beans
    Yield: 7 servings

    MMMMM----------------------------SOUP---------------------------------
    1/4 c Olive oil; more for
    - drizzling
    1 lg Onion; fine chopped
    Salt & black pepper
    1 lg Leek; trimmed, white/lt
    - green parts sliced
    3 Celery ribs; fine chopped
    1 sm Fennel bulb; bulb cored,
    - fine chopped, fronds
    - reserved
    14 cl Garlic; smashed, rough
    - chopped
    2 Dried bay leaves
    1 ts Red-pepper flakes; more for
    - serving
    1 c Dry white wine
    5 c Chicken stock
    1 1/2 c Dried white beans
    15 oz Can crushed tomatoes
    3 Fresh thyme sprig
    +=OR=+
    1 ts Dried thyme
    1 Fresh rosemary sprig
    +=OR=+
    1/2 ts Dried rosemary
    2 tb Fresh lemon juice
    1 bn Kale, chard or collards;
    - stemmed, fine chopped
    +=OR=+
    10 oz Bag frozen chopped spinach
    - or kale
    2 ts Balsamic vinegar

    MMMMM---------------------------TOASTS--------------------------------
    8 sl (thick) crusty bread
    1 cl Garlic; halved
    Olive oil
    8 oz Mozzarella; in 8 (1/4"
    - thick) slices

    Heat the oil in a large Dutch oven or skillet over
    medium. Add the onion, season with salt, and cook,
    stirring occasionally, until limp and translucent, 6 to
    8 minutes. Add the leek, celery and fennel, season with
    salt, and cook, stirring occasionally, until softened
    and fragrant, about 8 minutes. Add the chopped garlic,
    bay leaves, red-pepper flakes and white wine; season
    generously with black pepper. Stir well and let the wine
    come to a simmer before turning off the heat.

    Scrape the mixture into a 6 to 8 quart slow cooker. Add
    the stock, beans, tomatoes, thyme, rosemary and lemon
    juice. Cook until the beans are tender and creamy, about
    6 hours on high or 12 hours on low.

    Before serving, remove and discard the bay leaves and
    herb sprigs. Switch the slow cooker to high (if itgCOs not
    already), and stir in the greens and vinegar.

    Let the greens cook while you make the toasts: Turn on
    your broiler. Rub the bread slices with the halved
    garlic and drizzle them with olive oil. Position a rack
    6" from the broiler, then toast sliced bread under the
    broiler until very light golden, 1 to 2 minutes. Add 1
    slice of mozzarella to each toast and broil until
    softened and browned in spots. Taste the soup and season
    to taste with salt and pepper.

    Divide the soup among bowls and add a mozzarella toast
    to each bowl. Garnish with the reserved fennel fronds,
    and additional black pepper or red-pepper flakes, if
    desired.

    By: Sarah Digregorio

    Yield: 6 to 8 servings

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

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