Friday, February 24, 2012

Ribollita, of sorts

Look up "ribollita" and you'll come up with all kinds of versions. My version comes from the "use what's in the fridge" method of cooking.

I think it's important to use what you have on hand for recipes, if at all possible. More trips to the grocery store mean more money out of your pocket, when there might be a perfectly good substitute in your pantry. So, when I'm cooking, I try to look at recipes more like suggestions. Remember, when in doubt, you can always scramble eggs!

We had leftover meat from grilling out, which I usually freeze to keep fresh. We also had leftover crushed tomatoes from the jambalaya. However, I will say I think this recipe would be phenomenal with browned sausage!

Ribollita

1 28-oz. can crushed tomatoes, minus one cup of tomatoes
2 cups water
2 chicken boullion cubes
1 T. Cavender's Greek Seasoning
1 t. salt
1/2 cracked black pepper
2 carrots, peeled and chopped
3 small leaves kale, chopped
1 potato, peeled and chopped
2 garlic cloves, minced
1 15-oz. can black beans
1 15-oz. can chili beans
1 to 1 1/2 cups meat -- we used cooked cubed chicken and pork
Seasoned croutons
1 cup shredded monterey jack cheese

Mix all ingredients except croutons and cheese in a large Dutch oven. Bring to boil and simmer for 25 to 30 minutes, or until carrots are tender. Ladle into bowls and top with croutons and cheese. Croutons will absorb broth -- delicious!

You could easily adapt this recipe for whatever vegetables, beans or meat you have on hand. Experiment and have fun!

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