Ribollita

My soup making streak is far from over.  I can't get enough.  It also gives me a great deal of satisfaction to have so many soup options in my freezer, although every time I find a new favorite, like Ribollita, I know I would reach for that first.

This is my first chunky soup.  It's also my first soup with beans.  I found it while trying to figure out what to do with my lacinato kale.  And it's my new favorite.  The slightly spicy tomato flavor, creamy white beans (and here I thought that beans were always grainy - now I know you need to cook your own! forget cans!), and a great change in texture from the kale.  The torn up bread made little pockets of liquid that squish in your mouth.  The celery, carrots and onions were tiny nourishing bites.  I even liked the chopped oily black olives on top - I bought just a few at the olive bar, next time I need to see if they come already pitted, but they added a great saltiness and a contrasting flavor.  Are you hungry yet?

This recipe gave me 8 cups frozen, plus a full quart for the fridge, and that's not including the bowl I ate for dinner.  And I'm going to make it again.  :)