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

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
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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