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What a strange winter we’ve had so far! I know, I know…I live in Georgia. “Winter”, in the true sense of the word, doesn’t really exist here. From what I’ve gathered, though, it’s been pretty calm all over. That’s all well and good, but one of my favorite things about chilly winter nights is being able to make a big pot of soup for dinner. Since we haven’t had many cold nights this year, my soup making has hit a bit of an inspiration road block. Then…last weekend happened. Last weekend was MISERABLE! Not snowy, winter weather, but rainy, gray and gross all weekend long. Sunday called for soup. No, it begged for soup. So, I complied.
I decided to try a recipe from Giada DeLaurentiis’ cookbook, Everyday Pasta. Giada has never let me down before, and this soup looked like the hearty warm-up we needed. I set to work.
For those of you who have never heard of Ribollita before, know that it’s a thick, hearty, Tuscan soup. Depending on who makes it, and how thick it is, it could be considered more of a stew. I’ve had numerous versions of Ribollita and none of them were exactly alike, but I’ve enjoyed each and every one. They usually incorporate beans, greens and some sort of root vegetable or another. Traditionally, Ribollita (which means “reboiled”) was made from leftover bean and vegetable soup. The soup was reheated and then stale bread was added to the soup to thicken it up. This recipe didn’t call for bread, though, it called for broken strands of spaghetti. I don’t know about your kids, but I can usually bet my girls will try anything that involves a noodle. I knew this would be a soup that had the potential to make everyone at the table that night a little happier.
For the recipe and continued instruction, please visit:
http://chewnibblenosh.com/2012/01/25/ribollita-with-spaghetti/
