Ribollita recipe and Help my first vegetarian meal.

[Guest guest]

I love chick peas and often make a sandwich spread with them, smash

them up (or use a food processor, I just hate having to wash it when I

can do it by hand), add mayo (reg or veg), finely chopped veggies

(celery, onion, cukes, finely shredded carrots), tumeric (I like the

yellow color and flavor), garlic powder, dill, sometimes I add kelp

powder (reminds me of " tuna " ), mustard (dijon is my favorite), the

possibilities are endless. You can use any type of bean.

 

I like the small white beans and make soup

Ribollita (Modified from a Recipe courtesy Giada De Laurentiis)

 

1/4 cup extra-virgin olive oil, plus some for drizzling on bread

1 onion, chopped

1 carrot, chopped

4 ounces veg bacon, chopped (original called for pancetta)

1 clove garlic, minced

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 tablespoon tomato paste (I use a little more for the richness)

1 (15-ounce) can diced tomatoes

1 pound frozen spinach, thawed and squeezed dry

1 (15-ounce) can cannelloni beans, drained (I prefer the small while

beans)

1 tablespoon herbs de Provence (I also add garlic powder)

3 cups vegetable stock

1 bay leaf

1 (3-inch) piece Parmesan rind (optional - I just used grated parm)

Grated Parmesan, for serving

Heat the oil in a heavy large pot over medium heat. Add the onion,

carrot, " bacon " , minced garlic, salt, and pepper. Cook until the onion

is golden brown and the veg bacon is crisp, about 7 minutes. Add tomato

paste and stir until dissolved. Add tomatoes and stir, scraping the

bottom of the pan with a wooden spoon to release all the brown bits.

Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind (if

using and available, I left it out). Bring the soup to a boil, reduce

heat and simmer for 30 minutes.

 

This is even better the next day!

 

Spend some time in the recipe files (someone else posted the link),

you'll be there for DAYS!

Jann

 

" sistajme " <stephanniewilson wrote:

> I have beans a whole lot of them kidney, navy, black eye.etc..what can

i cook with them.>