Italian Spring Zucchini Rustic “Ribollita” Bread Soup + Rustic Rosemary Olive Oil Croutons + Oooh-La-La Orange Rosemary Spritzer
- Why did Rosemary get kicked out of the spice rack? She took too much Thyme
- How do you make “Ribollita” Bread soup rich? Add 24 carrots
- Why are bread jokes always funny? Because they never get mold
- Enough of the bread jokes! They’re too crumby
Thanks to our beloved Chef Lucy in Chicago for inspiring this week’s recipes! We’ve had this on our lineup for almost 6 months, and we’re so excited the time is here. 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 most 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 - We’re going to be tearing a lot of the ingredients - not worrying about perfect size or shape. What’s great about this recipe is the bread and the cheese are equally important to the overall dish, and a gateway into a soup that’s 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 creative, fun way. Mangia Bene (eat well in Italian!)
Happy + Healthy Cooking, Chef Erin & Chef JacquiDownload PDF