Thursday, July 21, 2016

Summery Ribollita - Cookbook Countdown

April Bloomfield's Summery Ribollita from her book A Girl and Her Greens: Hearty Meals From the Garden, a Tuscan soup traditionally made of leftover minestrone and stale bread, isn't the light, quick-cooking soup I usually make at this time of year but it does make excellent use of the beautiful summer produce from our gardens and farmers' markets. There are quite a few steps to the recipe, and the author promises that they're not there to "torment" the home cook as each one has a purpose.
It starts with slow cooked, caramelized vegetables. Added to that is a sweet and tangy tomato sauce made from succulent cherry tomatoes. Then into the pot go some Simple Beans (recipe on page 244), white beans cooked until creamy and some of their flavourful garlicky liquor, slightly stale bread that melts into the broth (Hot Bread Kitchen's Rustic Bread) and finally, lightly cooked, tender summer greens.

All of these parts come together to make a hearty soup with sublime flavour. To be honest, with daily temperatures in the high 30's (Celsius) it's a little too rich and warming for me to fully appreciate right now so most of it is in the freezer so family and I can enjoy a taste of summer when the cooler weather comes.
I'm cooking from April's book this month for Cookbook Countdown hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

1 comment:

  1. That is one hearty delicious bowl of soup! It already sounds so good when I read about the slow cooked, caramelized vegetables!

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