We Cook Wednesday

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WE EAT RIBOLLITA SOUP

 

Ribollita Soup

RIBOLLITA SOUP

This is a SIMPLE Italian veggie soup that I always have the ingredients in stock.  I haven’t met a person yet who didn’t rave about it! 

Ingredients

2 cans white beans, such as Great Northern or cannellini
Kosher salt
1/4 cup good olive oil, plus extra for serving
1/4 pound large diced pancetta or smoked bacon (optional)
2 cups chopped yellow onions (2 onions)
1 1/2 cup chopped carrots (5 carrots)

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WE EAT THREE BEAN CHILI
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WE EAT THREE BEAN CHILI

Vegetarian Chili

THREE BEAN CHILI

Oh Yes!  It’s winter and we love to eat something hearty that provides some leftovers for lunches.

1 medium zucchini,chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cups frozen corn
2 cans (28 ounces each) Italian stewed tomatoes, cut up 
1 can (15 ounces) tomato sauce
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

1 can (15-ounce) white (cannellini) beans, rinsed and drained

1 jalapeno pepper, seeded and chopped

1/4 cup each minced fresh cilantro and parsley

1/4 cup chili powder

1 tablespoon sugar

1 teaspoon salt

1 teaspoon ground cumin

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