Ribollita

Ribollita

This classic Italian vegetable stew is hearty and heathy—loaded with beans, leafy greens and a comforting layer of artisan bread at the bottom of the bowl.  You can vary the ingredients depending on what you find in the market, or tucked into the crisper drawer at home.  Try a bit of zucchini or cauliflower.  Turnips or parsnips would be perfect, too.  A Parmesan cheese rind (an inch or two) tossed into the broth, as the soup simmers, is an old Italian trick that adds wonderful flavor.  But no worries if you don’t have one, just add a bit more salt and a healthy sprinkling of Parmesan on each serving.

Ribollita is more of a stew than a soup, if you prefer something more brothy, simply add a bit more stock (or water combined with a tablespoon or two of tomato paste) to the mix—up to two cups.

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Escarole Soup with White Beans

An entire head of curly-leaved escarole goes into this pot.  The slightly bitter flavor of these winter-loving greens compliments creamy Italian beans.  If you have a hard Parmesan rind left after the cheese has been grated away, don’t toss it out, throw it into the pot.  It’s an old trick that add lots of deep flavor.  Be sure to fish it out before serving though, or someone will receive a gooey surprise.

If you cook your own beans rather than using canned, save the cooking liquid and substitute some for the broth.

Freeze leftover soup in plastic containers for a quick dinner or lunchbox choice.

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Quinoa Salad with Apple and Fennel Three Ways

This salad is light and nutritious.  It’s also loaded with fennel—three versions:  the raw feathery fronds, braised bulb and toasted seeds.  For those less enamored with the licorice-like flavor of the raw vegetable, use more of the cooked bulb, and less fronds. Taste as you toss the salad, and let that be your guide.  Substitute candied nuts if you enjoy a hint of sweetness—I keep a bag of Trader Joe’s Candied Walnuts on hand.  No need to toast them; they’re ready straight out of the package.

Quinoa is an excellent vegetarian source of protein—and a complete one, unlike most other grains.  It offers a wide range of minerals and nutrients as well.

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Farro with Roasted Vegetables

This versatile vegetarian dish serves equally well as a main course or a hearty accompaniment. Substitute whatever produce you have on hand — zucchini, eggplant, cherry tomatoes and peppers in the summer or carrots, parsnips, fennel, broccoli, cauliflower and winter squash in colder months. Whatever vegetables you choose, the flavor is sure to be deep, complex and oh so good. Roasting takes any ordinary veggie and intensifies the flavors, delivering taste that’s utter magic.

Farro is an ancient wheat grain from Italy. It has a chewy, soft texture and nutty flavor when cooked. It’s worth seeking out — you’ll find it at Whole Foods and other quality markets.

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