Ribollita

Ribollita is one our member’s favorite way to use tuscan kale. What better way to eat it tahn to slather with bread and parmesan?

Ingredients

• 1 loaf ciabatta bread

• Extra virgin olive oil

• 1 large red onion chopped

• 2 celery stalks chopped

• 2 to 3 carrots peeled and chopped

• Kosher salt

• 6 garlic cloves finely chopped

• 28 oz canned whole San Marzano tomatoes (or any whole canned tomatoes you like)

• 1 cup dry white wine

• 4 cups vegetable broth

• 2 15- oz cans cannellini beans drained and well rinsed

• 1 inch Parmesan rind

• 2 thyme sprigs

• 1 bay leaf

• 1 tsp dry oregano

• 1/2 tsp crushed red pepper flakes, optional

• 1 lb kale, thick stems and veins removed, chopped

• grated Parmesan cheese, optional

Instructions

• Heat the oven to 400 degrees F.

• Tear the bread into large pieces and put it on a large sheet pan. Drizzle with extra virgin olive oil and toss to make sure the bread is coated. Spread the bread in one layer on the sheet pan. Bake in the heated oven for about 10 minutes or until somewhat toasted and golden brown.

• In a large cooking pot, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions, celery and carrots. Sprinkle a little kosher salt. Lower the heat to medium and cook, tossing regularly, until softened. Add the garlic, and cook for 30 seconds to 1 minute, tossing regularly (do not let the garlic brown).

• Add the tomatoes, white wine and broth. Cook over medium heat for little bit, stirring and breaking up the tomatoes with a wooden spoon.

• In the bowl of a food processor fitted with a blade, combine about 1/2 cup of the brothy tomato mixture and 1 cup of the cannelini beans. Puree.

• To the pot with the tomato mixture, add the parmesan rind, fresh thyme, bay leaf, oregano, crushed red pepper flakes and a pinch of kosher salt. Stir to combine. Let simmer over medium heat for about 20 minutes.

• Now add the white beans (both the whole and pureed beans) and fresh kale (stir to make sure the kale is submerged in the soup) to the cooking pot. Let the kale cook for a few minutes. Add 1/2 of the toasted ciabatta bread and stir. Let simmer a little bit longer until the kale has fully cooked and the bread has softened and absorbed some fo the liquid (see notes).

• Remove from the heat. Remove what is left of the Parmesan rind, bay leaf and thyme sprigs. Top the soup with a bit more of the toasted bread. Finish with a drizzle of extra virgin olive oil and a sprinkle of Parmesan, if you like. Enjoy!

Fennel and butternut squash soup

Fennel and butternut squash soup

From Justine Snacks: 

Everyone and their mother has a butternut squash soup recipe, usually blended and without much variety in flavor or texture. This one adds crunch and tang with a fennel salad added to the top of the soup. If that idea is too strange, you can also enjoy them side by side.

• 
      1 Large fennel bulb, stalks and fronds included
      2 tablespoons plain greek yogurt
      2 tablespoons fresh lemon juice, 1/2 of a lemon
      5 garlic cloves, divided
      Extra-virgin olive oil
      Diamond Crystal kosher salt
      1 tablespoon salted butter
      1 medium yellow onion, thinly sliced
      1/4 pound celery stalks 3 stalks, thinly sliced
      1/4 teaspoon cayenne pepper
      1 heaping teaspoon nutmeg
      2 pounds butternut or other orange winter squash, cubed into 1-inch pieces
      1 bay leaf
      2 cups vegetable broth
      Freshly ground black pepper

Soup:

• Set a large dutch oven over medium heat and add the butter and six tablespoons of olive oil. Allow the butter to fully melt, then add the onion and celery. Cook until softened, 5-6 minutes.

• Add in the garlic, cayenne and nutmeg. Stir to combine. Add in the butternut squash. Stir to combine and season with salt.

• Cook this mixture down for 20 minutes, or until the squash is fully soft. Stir the mixture every five minutes, covering the dutch oven with a cracked lid in between. When the squash is soft, use your spoon to break up most of the pieces, mashing many and leaving some whole.

• Add the bay leaf and broth and let the soup simmer for 20-30 minutes more. The longer it simmers the more flavor will build. Continue to stir occasionally to break up the squash pieces. The soup should be chunky but thick. Taste, season with salt and pepper, and remove from the heat.

Fennel salad:

• Prepare the fennel salad. Remove the fronds and finely chop them. Discard the stalks. Add the fronds to a large bowl. Mandolin the fennel bulb into razor-thin pieces and set aside

• To the bowl with the fronds, add the yogurt, lemon juice, two grated garlic cloves and 1 tablespoon of olive oil. Whisk into a thick dressing and season liberally with salt.

• Add in the fennel bulb pieces, toss to coat in the dressing, and place this in the fridge while you prepare the soup.

Veselka’s Ukrainian Christmas Borscht

from the New York Times, adapted from the Veselka Cookbook

• 2 pounds beets, trimmed and scrubbed (do not peel)

• 3/4 cup white vinegar

• 1 carrot, peeled and diced

• 1 stalk celery, diced

• 1 small onion, diced

• 4 cups chicken or vegetable stock

• 2 bay leaves

• 5 whole allspice berries

• 1 tablespoon sugar, more to taste

• 1 garlic clove, minced

• 1 1/2 teaspoons freshly ground black pepper

• Salt

• Mushroom and onion dumplings (optional, see recipe)

• Chopped dill, for garnish.

1. Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, likesalad.)

2. Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.

3. Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.