Saturday, November 01, 2008

Ribollita

Ribolitta

The winter coat is officially out from the back of the closet, socks are in heavy rotation. While daydreaming through my Emerging Markets class the other day, snowflakes flurried out the 14th floor window. The heater in my apartment? Clanging away.

In other words, its time for soup, hearty and warm. The first one of the season was an Italian--Ribollita--studded with white beans, pancetta, and spinach. Served over toasted, garlicky, crusty bread, it was delicious and got better as the week went on--the perfect, reheatable dinner for a quick meal. I used this Giada De Laurentiis recipe at the Food Network site, which I found via Apartment Therapy's The Kitchen. It's a quick and easy version of ribollita, which was just fine with me.

2 comments:

Erinn said...

That looks so yummy! We finally got a little weather here in So Cal (and by that I mean a couple hours of rain. oooh) But I am SO ready for soup weather. This looks like a perfect option!

Abner said...

It can't work in reality, that's exactly what I think.
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