EXCITED ABOUT MONDAY

The weather here in NC can be rather unpredictable at this time of year. For instance, yesterday 2/26, the high for the day was right around the 50 degree mark and today, it is a lovely 72 degrees. Now anyone that knows me, knows I constantly follow the weather. (kind of a passion of mine) On Sunday night, we are expecting yet another cold front to come ripping through here, bringing more snow. Yep, that's right! I said more snow. They say that we should expect a full day of snowfall on Monday. I know most would ask, "How can you be excited about snow?" The answer is, I love how clean and quiet and still everything becomes. It's as if you can hear every single flake touch the ground.

The other thing I enjoy, is cooking a pot of Ribollita. Which is a hearty Italian vegetable soup. It reminds me so much of my childhood and my favorite nonna, Rosa. As a kid, I was lucky enough to have my nonna living with me at home. I remember her putting me up on the counter while she cooked, and the way she spoke to me in her really bad broken english. To be honest, this soup is much more economical to make in the summertime when my beautiful organic garden is in full bloom but, this is why they invented produce markets. LOL

So, when I wake up monday morning, the temperature is supposed to be in the mid-low 30's for this fantastic snowfall event. I will light a fire in the fireplace and get to chopping up all my veggies for this special soup that warms my heart and soul, and floods my brain with the lovliest memories.

Here is my nonna's recipe.

Ribollita

(serves 4-6)

4 Tbs. olive oil

1 large onion

3 cloves of garlic chopped

4 carrots chopped

2 stalks of celery chopped

2 zucchini chopped

1/4 of a savoy cabbage shredded and chopped

2 C of kale shredded and chopped

2 C fresh baby spinach chopped

3 small yukon gold potatoes peeled and cut into little cubes

2 C cooked cannellini beans (puree 1 C and keep 1 C whole) this is one of the thickeners

5 C of broth (i usually use vegetable for this soup but chicken can also be used)

note: keep extra broth on hand to make soup desired thin or thickness

1 large can of peeled whole tomatoes

1 loaf of stale desired bread (preferred would be italian, french or sour dough) just leave out on counter for 24 hours exposed to air. (cut into cubes as this is your other thickener)

grated parmesan cheese

good quality olive oil

Directions
1. Heat the olive oil in a large pot and sauté the onion over low heat until it begins to caramelize; add the garlic and sauté for 1 minute; add all the remaining vegetables; season to taste and stir to mix; cover and cook for 20 minutes or until the vegetables have reduced in volume by half; stir again and add broth; bring to a boil and then lower the heat; add the tomatoes and stir.; cover and cook the soup for 1 hour; add the beans both pureed and whole.
2. Stir in the bread cubes until the bread has turned into a mush (this takes about 10-15 minutes); if the soup is too thick, thin with more stock to suit your taste.
3. Serve at table with freshly-cracked black pepper, grated parmesan cheese, and drizzle with extra virgin olive oil.

Mangi! Bevi! Ti diverti! (translation: eat, drink, enjoy yourself)