Siena Farms Kids’ Share 2016, Week 9: Cold Weather, Warm Soup

November 01, 2016

Soup season has arrived! We love soups because they keep us warm during chilly Fall and Winter nights. Also, they are super fun to make and can be customized easily—not to mention, they make the entire house smell amazing!

We decided to make ChopChop’s Ribollita with the Siena Farms Kids’ Share. Our share this week included Escarole, Red Ace Beets, Carrots, Hakurei Turnips, Kennebec Potatoes, Leeks, Mesclun Salad Mix, Garlic, Thyme, and food scraper for the surprise. The Ribollita recipe called for Kale, so we used Escarole instead. Also, we added leeks and used fresh Thyme in the soup.  Here’s the recipe:

 

RIBOLLITA

Ribollita is a famous soup from the Tuscany region of Italy and, depending on who’s serving it to you, the ingredients might differ slightly. Like minestrone, it’s made with lots of vegetables and beans, but what sets it apart is the addition of leftover bread. This sounds weird, but it’s rich and thick and amazingly good—and it’s a great way to use up an old loaf! 

HANDS-ON TIME: 30 MINUTES
TOTAL TIME: 2 HOURS
MAKES: 12 CUPS

KITCHEN GEAR:
Measuring spoons
Sharp knife (adult needed)
Cutting board
Measuring cup
Large heavy-bottomed pot
Wooden spoon or heatproof spatula
Pot holders 

INGREDIENTS:
1 tablespoon olive oil
1 large onion, peeled and chopped
3 carrots, scrubbed or peeled, chopped or diced
1 turnip, peeled and diced
4  garlic cloves, peeled and thinly sliced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bunch kale, chopped
2 cups (or one 15-ounce can) cooked white cannellini beans, drained and rinsed
1 (15-ounce) can diced tomatoes, including the liquid
8 cups low-sodium chicken or vegetable broth
1⁄2 loaf day-old Italian or French bread, cut into cubes
chopped fresh basil leaves
freshly grated Parmesan cheese

INSTRUCTIONS

1. Put the pot on the stove and turn the heat to medium. When it is hot, carefully add the oil. 
2. Add the onion, carrots, turnip, celery, garlic, rosemary, and thyme and stir well. Cook until the vegetables are soft, about 20 minutes. 
3. Add the kale, beans, tomatoes, and broth. Turn the heat down to low and cook, partially covered, for 45 minutes. 
4. Carefully take the pot off the stove (this is a job for an adult). Add the bread cubes and using the spoon, push down until they are completely immersed in the soup. Allow the soup to sit off the heat for 1 hour.
5. Now taste the soup. Does it need anything to boost the flavor? A squeeze of lemon juice? A grinding of black pepper? A pinch of salt? Add whatever you think it needs, reheat briefly, and serve right away (or cover and refrigerate up to 3 days).
6. Garnish with chopped basil leaves and grated Parmesan cheese, and serve right away.

 

What’s your favorite Fall soup recipe? Share with us on Facebook, Instagram, or Twitter!