Ribollita

Ribollita, translated from Italian, literally means "reboiled." But Ribollita sounds much more appetizing and appropriate for a such a delicious Tuscan soup. I just love how the name rolls off your tongue! Like most Tuscan cuisine, Ribollita has peasant origins. It has many variations as it's typically made from leftover soup reboiled the next day, but it is always vegetarian and contains cheap veggies, beans, and stale bread as a thickener.

I receive a produce box from a local farm each week. I never know what I'm going to get, but it's always fun coming up with dishes around fabulously fresh produce. Any leftovers or vegetables I don't know what to do with end up in Ribollita. This is good any time of year, but this hearty soup is especially delicious on a cold or rainy evening. 

Ingredients:

• olive oil
• vegetables: fennel, onion, celery, carrot, tomatoes, kale, cabbage, cooked potatoes, chard, etc. 
• salt
• 2 cloves garlic, minced
• 6 cups vegetable stock
• 1 can cannellini beans
• stale bread, crumbled
• pepper

1. In soup pot, heat olive oil over medium. Add vegetables that need to be softened such as the fennel, onion, celery, or carrot. Sprinkle generously with salt and saute until fragrant and soft. Add garlic and cook for a couple more minutes.
2. Add vegetable stock and bring to a boil. Reduce to simmer, and add beans and other vegetables such as tomatoes, kale, cabbage, chard, or potato. Cook until vegetables are soft.
3. Remove about half of the veggies and set aside in a bowl. Using immersion blender, slightly puree the soup remaining in the pot, but not too much. Add back in the veggies which were previously removed. 
4. Add the bread and allow to cook over low heat for 10 minutes. Season and serve.

Grape and Almond Soup

Behold the mighty grape. It is, quite possibly, the greatest fruit on earth because it's what wine is made of. I drink a lot of wine, but don't often consume grapes in any other form. Now I have this super easy and refreshing recipe for grape and almond soup so grapes may find their way onto my shopping list more frequently.

This is a great summer dish because it's light and there is no cooking involved whatsoever. You literally throw everything into a blender and let 'er go. Dinner in 5 minutes? No problem. Cold soup or soups made of fruit may seem kind of odd if you aren't used to these things, but I know you will like it if you give it a try with an open mind. This soup is sweet from the grapes, but is balanced with the acidity of the lime and savory onion and pepper. Try it with a peanut butter sandwich for a new take on the classic PB and J flavors!

Ingredients:

• 1 1/2 cups unsweetened plain soy milk (or almond milk if you can find it unsweetened, but then cut back on the sliced almonds below if you use it)
• 3/4 cup sliced almonds
• 2 stalks green onion, chopped
• 1 lb seedless white or green grapes, stems removed
• juice of 1 lime
• salt and pepper, to taste

1. Put all ingredients into a blender. 
2. Puree. Add dash of salt and pepper. 
3. Refrigerate for 2 hours before serving. 

Seriously Garlic Soup

Garlic has a rich history dating back to at least Ancient Egypt. Sometimes it  was regarded as a force for good and sometimes for evil. According to an Islamic myth, after Satan left the Garden of Eden, garlic arose in his left footprint (and onion is his right footprint). But in Western culture, garlic was used for protection against demons, werewolves, and vampires. And today the conflict might be between the evil breath it produces and its beloved taste and wondrous health benefits.

If you love garlic, then this is the soup for you. Plus, it's quick, easy, and only uses 5 ingredients, making it in regular rotation at my house. The garlic is sauteed and the simmered so it's actually very mild. Serve with a crispy green salad and some crusty bread for a complete meal.

Ingredients:

• 1 bulb garlic, peeled
• 1 onion, peeled and diced
• 1 tablespoon olive oil
• 2 can Cannellini beans, drained
• 4 cups "Better than Bouillon" stock
• 1 cup unsweetened soy milk
• salt and pepper to taste

1. Saute garlic and onion in olive oil in small soup pot until fragrant and tender.
2. Add beans and stock, bring to a boil and simmer for 10 minutes.
3. Remove from heat and puree with immersion blender.
4. Stir in soy milk and season to taste.

Vichyssoise, Oo La La

I love leeks. They have a mild taste of an onion and yet the freshness of a cucumber. My favorite way to use leeks is in vichyssoise soup, which is basically a fancy name for potato and leek soup. This is always a huge hit with my husband too.


Typically, vichyssoise is served cold, but it can also be served warm. In 1917, the name vichyssoise was given by Louis Diat, a chef at the Ritz-Carlton in New York City. According to Diat, he was inspired by his mother and grandmother's potato and leek soup which he would cool down with milk during the summer. He named the soup after Vichy, France, a town near his own home town of Montmarault (Vichy also became the capital of Vichy France during Nazi occupation).  However, serving cold potato and leek soup can be dated back to at least the 18th century in France. King Henry XV loved potato and leek soup and because he was so paranoid about being poisoned, his soup was tasted by several servants before he would eat it. So by the time the soup reached the king, it was cold, and he decided he preferred it that way.

This soup has a ton of flavor and it is amazing how the temperature affects it. The chilled soup tastes fresher and more garden-like, where the hot soup tastes rich and the potato was a little more dominant.

Ingredients:

• 2 shalots, diced
• 3 garlic cloves, diced
• 2 leeks, rinsed well, trimmed, and sliced
• 4 tablespoons olive oil
• 2 springs fresh thyme
• 4 yukon gold potatoes (4 large or 6 medium), diced
• 4 cups "chicken" stock
• salt and pepper to taste
• 2 cups unsweetened soy milk

1. In soup pot, saute the shalots, garlic, leeks, and thyme in oil. .
2. Add potatoes and stock (may need to add some water to ensure vegetables are completely covered), and bring to a boil. Reduce heat and simmer for 20 minutes or until potatoes are cooked.
3. Use immersion blender to purée soup.
4. Pour in unsweetened soy milk and season with salt and pepper. If you are serving warm then it is ready to serve. if you are serving cold, chill and you may need to add more soy milk and adjust seasoning before serving.
5. Serve garnished with chopped chives, paprika, or cashew cream.