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Recipe - Ribollita Soup

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Recipe - Ribollita Soup

If you’ve never added bread to soup before, you don’t know what you’re missing. This is a lot like a minestrone, and a great use for day old/stale bread. This is a vegetarian Ribollita version, but if you really must have some meat in it, throw in a few ounces of pancetta early on and go with a chicken stock.   Ingredients:   ¼ cup olive oil1 onion, chopped1 carrot, chopped2 ribs of celery, chopped1 clove of garlic, minced1 teaspoon salt1 tablespoon black pepper1 tablespoon tomato paste1 can (15 ounces) diced tomatoes1 pound frozen spinach (or kale), thawed and drained1...

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