“In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon’s walk, such as nettles, watercress and dandelion greens. If you must use one green, I recommend Swiss chard.”
serves 4
You might need to buy:
- extra virgin olive oil
- Freshly ground pepper to taste
- large eggs
Ribollita (re-boiled in Italian) generally refers to leftover hearty vegetable soup with stale bread slices added during reheating. In our version, we combine fresh fennel, carrots, green beans and kale with hearty cannelini beans, boneless chicken thighs and cubed sourdough bread for a robust and satisfying meal.
serves 6
You might need to buy:
- * 8 boneless chicken thighs
- * 1 bay leaf
- * sprig of parsley
- * 1 cup half inch cubes of day-old bread such as sourdough or country bread
- * 1 cup water
You might need to buy:
- 1/2t dried thyme
- 2t paprika
- 2t cumin
- Spices
- frozen green peas
- veg stock or one cup water & 2 cubes
- tomato paste
- plum tomatoes chopped
- 2T fresh ginger
- garlic
- carrots peeled & diced
- brown lentils
- 1/4t cardomon
- 1/4t coriander
- 1/8t allspice
- 1/8t ground cloves
- 1/8t cinnamon
- 1/8t cayenne pepper
- 1/2t salt
This is best with the Pruitt’s homemade tomato juice, but if you don’t have it you can use 28 oz. tomato juice and a can of Rotel and 1/2 yellow or white onion, diced.
ready in about an hour and 15 minutes;
serves 8
serves 4
You might need to buy:
- chicken broth
- medium stalk celery -- cut into 1/2-inch pieces
- medium carrot -- cut into 1/2-inch pieces
- small onion -- cut into eighths
- thyme
- salt and pepper -- to taste
- milk
- low-fat cheddar cheese --shredded
serves 8
You might need to buy:
- mixed beans
- regular salt
- pepper
- ham hock or smoked sausage
- 1/2C - 3/4 C chopped onion
- - 1/3 C chopped celery
- - 3/4 C pearled barley