Sep 29, 2009

Ribollita

Filed under: Lunch,Appetizers,Vegetarian,Italian Food,soups,Recipes,soup — Kay @ 10:19 am

 

I still had some celery stalks in my fridge that needed to be used up. So, I did what any woman in dire need of a recipe would do; I confiscated a friend’s cookbook.

While flipping through the pages I happened upon this recipe and just knew I had to make it. What is Ribollita? It’s an Tuscan country soup and literally translated it would mean “reboiled”. Apparently this soup was born out of need for poor people needing a nourishing yet affordable meal made form left-overs. Hence the name reboiled.

I didn’t use leftovers, though, I had to make do with what was in my fridge. Also, the original recipe actually let’s you add stale bread to the soup. I took a slightly different route. Perfect soup for cleaning out your vegetable drawer!

 

Ingredients:

4 celery stalks
1 large onion
2 carrots
1 medium potato
2 large garlic cloves
1 can diced tomatoes (14oz)
1 can white beans (14oz)
worcestershire sauce
3 cups of water
2 chicken bouillon cubes
few drops tabasco
4 tbsp oil
bread
parsley
pepper
salt

 

Directions:

Strange, I only like celery in my soup. Use a vegetable peeler to peel off the strings. Chop the stalks!

 

Peel the carrots and slice them.

 

Grate the garlic and reserve 1/2 a grated garlic clove.

 

Dice the onion.

 

Peel, wash and cube the potato. I mainly add potato to thicken the soup.

 

Two important ingredients: 14 oz cans diced tomatoes and white beans.

 

Rinse the white beans.

 

Heat 2 tbsp oil and sautee the celery, carrots, onion and garlic for about 5 minutes. Remember to reserve 1/2 a grated garlic clove!

 

Add the cubed potato. Pour in 3 cups of water. Add the diced tomatoes, a few drops tabasco, a splash of worcestershire sauce (there’s also a vegetarian version) and crumble 2 chicken bouillon cubes in there.

 

Note: vegetarians can replace the chicken bouillon with vegetable bouillon cubes, of course. No, I don’t do that to begin with because I’m not a vegetarian and actually prefer the flavor of chicken bouillon.

 

Mix it up, bring to a boil, put the lid on and simmer for 20 minutes.

 

Rather than adding bread to the soup (did that in my Sweet onion & bread soup already) I decided to serve crunchy garlic bread slices on the side. Combine the remaining garlic with 2 or 3 tbsp oil, a really good pinch of pepper, some salt and dried parsley.

 

We kinda like (semi) dark bread here. As a matter of fact, my son doesn’t even care for white bread.

 

Slice the bread and brush each slice with a little garlic oil. Not too much. It’s supposed to be a healthy meal! Also preheat your grill.

 

Chop a really good handful of flat-leaf parsley.

 

After 20 minutes it’s time for your white beans to take a swim. Add them, and season the soup with salt and pepper to taste. Also add 1/2 of your chopped parsley. Simmer the soup for an additional 10 minutes.

 

While the soup is simmering, pop the bread slices under a hot grill and bake until brown and crispy. For about 5 minutes, give or take a minute.

 

Once the soup is done, stir in the remaining flat-leaf parsley. Check the seasoning and serve with one slice of bread in each bowl and the remaining slices on the side.
 

 

This soup is much lighter, fresher almost, than you would imagine by looking at it. It’s a really simple, tasty, healthy and cheap soup! Rustic, even. Rustic is good, rustic is very good. And the Italians totally get that.

 

Kay’s Recipe Card

Click here for printable size.

Sep 28, 2009

Sweet Onion & Bread Soup

Borrowing another Delicious magazine recipe. Hope they don’t mind. Somehow I doubt it; it’s only recipe plagiarism when you make someone else’s recipes and don’t reveal the source, isn’t it? I’m a sucker for their magazine, though I must admit I don’t cook a lot of their recipes. They’re too fancy for me and for everyday cooking. I mainly drool over the gorgeous photography. But that somewhat changed. I knew I had to…

Sep 25, 2009

Gouda: steinse groen

Filed under: Expressions,netherlands,suburbia — Tags: , , — Kay @ 8:20 am

  Enough of all the food talk. Time for some exercise… last time I took you downtown with me. I also showed you a little about how we celebrate Queensday. Today it’s family time. How about a long walk? I’m taking you with us on our after dinner walk. Usually somewhere between 6 and 6:30pm we grab our shoes and go outside for a long walk. When the sun is…

Sep 23, 2009

Mom’s Mashed Cheese Potatoes

Filed under: Sides,Dutch Food,potatoes,Recipes — Tags: , , , , , , — Kay @ 10:58 am

  Reliving my childhood through mashed cheese potatoes. Eating this brings me right back there. I can see myself sitting at the dinner table: scraped knees, bruises and a messed up ponytail while eating a big plate full of this. I could have come up with a smashing name for the dish, but I didn’t. It’s just one of those really simple and old family recipes. They didn’t come with fancy names…

Sep 21, 2009

Roasted Summer Vegetables

  There seems to be a chill in the air here. I’m never quite sure what to cook around this time of year. Or what to wear, for that matter. It’s not nearly cold enough for typical autumn food (or a coat), but it’s not really BBQ (& tank top) kinda weather anymore either. Then it hit me: roasted summer vegetables. The perfect middle ground and absolute best of both seasons.  

Sep 17, 2009

Dutch Meatballs & Gravy

In my country any recipe that starts with the word “Grandma’s” is a guaranty to success. It’s a universal rule: everything tastes better the way grandma made it. I’ve received so many emails asking me for an authentic and traditional Dutch meatballs recipe. Crazy amount of emails! What’s the fascination for Dutch meatballs? Now let me start by saying there is no such thing. There are a gazillion different recipes out there. A…

Sep 16, 2009

1 Click Action Station Giveaway!

  Thanks for entering, everyone! And a really big thanks to 1 click actions for so generously donating two free copies of their wonderful action. Keep in mind that the 33% discount for Kayotic Kitchen readers is valid until the end of October! Just order your copy at Action Station and use the code “kayotic” (all lowercase, no quotes). Now for the winners. Random.org gave me two numbers. #10 CindyP #40…