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May 5, 2009

CSA recipe: ribollita

Okay, I found a couple of enormous meals to make from the vegetables. We ate off of them for days, and we now have about 15 lunches or quick dinners in the freezer.

The first was a Tuscan stew I've been thinking about for awhile, ribollita. It's basically a vegetable and bean stew thickened with dry bread (toasted or stale), and sprinkled with parmesan. With using the bread machine a fair bit these days, it's nice to have a stew to use up the leftover bits and pieces. Plus, it seems like a good use for the greens that we'll be getting, and very flexible for whatever we might get. My CSA partner-in-crime said that some of the fresh greens don't last too long, so she suggested we use them up first. It's usually cabbage-based,but I used swiss chard instead.

veggies for ribollita.JPG

I put an asterisk beside each ingredient that came from the CSA box.

Ribollita

*1 head of swiss chard: thinly sliced, with stems diced (like celery)
2 zucchini, cubed
*4 carrots, thinly sliced
*1 cup green beans, cut into bite-size pieces
*4 medium potatoes, peeled if desired, and cubed
2 tsp. herbes de provence
2-4 cups of white beans (I used some from the great bean marathon a few weeks ago)
4 cloves garlic, minced
1/2-1 loaf stale or toasted bread (cubed or sliced) (I used some leftover dinner rolls)
Broth to cover (2 quarts at least) + 2 cups tomato juice (or one can diced tomatoes with juice)
1 lb. Italian sausage, sliced and browned with 2 diced onions
Parmesan cheese to taste
Olive oil to taste

Combine and cook in a slow-cooker on low for 7-8 hours. Stir to break up bread chunks. Add more broth or tomato juice if too thick.

Sprinkle each serving with parmesan cheese and olive oil to taste.

ribollita.JPG

CSA , cooking stuff | By Tim and Jo | 7:32 PM

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