Thanks to our beloved Chef Lucy in Chicago for inspiring this week’s recipes! Ribollita - Bread Soup from Tuscany! In its simplest form, ribollita is a concoction of Tuscan kale, olive oil, white beans, and bread that’s allowed to go soggy by soaking in the hot soup: Italian comfort food at its finest, and one of our favorite things to eat in Italy.
Soups are a fabulous way to incorporate more veggies into a family meal, and we’re taking that route here with lots of colorful additions. We know how kids (generally) feel about spinach. But when kids rip it into tiny pieces... it magically melts into the soup. Grate the carrots and zucchini, and they do the same.
The theme of this week is RUSTIC COOKING! We’re going to be tearing a lot of the ingredients and not at all worrying about perfect sizes or shapes. What’s great about this recipe is the bread and the cheese are equally important to the overall dish, and become the gateway for kids into a soup that is very nutritious and loaded with other really good stuff. Like a torn-up grilled cheese sandwich and vegetable soup in one! This is another recipe where kids will have a lot to do to prep, which they always love. Have them guess which herb you’re using (rosemary) in a creatively, fun way.
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