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April 21, 2014

Andrew Silow-Carroll: Passoverkill? Suggestions to make next year's seders even more culturally sensitive

Sara Israelsen Hartley: Seeking the Divine: An ancient connection in a new context

Christine M. Flowers: Priest's execution in Syria should be call to action

Courtnie Erickson: How to help kids accept the poor decisions of others

Lizette Borreli: A Glass Of Milk A Day Keeps Knee Arthritis At Bay

Lizette Borreli: 5 Health Conditions Your Breath Knows Before You Do

The Kosher Gourmet by Betty Rosbottom Coconut Walnut Bars' golden brown morsels are a beautifully balanced delectable delight

April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Ribollita, a hearty main course Tuscany soup -- both famous and flavorful -- is the ultimate comfort food

By Diane Rossen Worthington





JewishWorldReview.com | All of us are all watching our spending these days, so when you can make up a main course soup this delicious and inexpensive it is worth celebrating. White beans, an array of garden vegetables and stale bread are the cornerstone ingredients in this peasant Tuscan vegetable soup. Stale bread is a staple in Tuscan cooking and a clever way to use up leftover bread. Remember that the soup requires at least a day in advance before it is ready to enjoy so plan accordingly.

Ribollita means "reboiled" in Italian or twice cooked. You can use either a Tuscan bread that has no salt or a French baguette. If you don't have leftover bread just toast the bread slices. The bread slices are added after the soup has cooked and then refrigerated overnight. The next day it is "reboiled" (actually simmered) and drizzled with a lovely, fruity extra virgin olive and a sprinkling of aged Parmesan cheese just before serving.

The first time I ever tasted this make-a-head soup, I was excited by the intense layers of vegetable flavor enriched by a rich white bean puree. I have made many versions of this classic soup but all of them include either cavolo nero, a black Tuscan cabbage or kale (a satisfactory substitute). This is my favorite recipe for this comforting vegetarian one-dish meal. All that is needed is a red wine like a Chianti, Super Tuscan Red, Argentine Malbec or a California Zinfandel. Enjoy.

Help is on the Way

Cooking time for beans can vary depending upon their age, so cook the beans longer, if necessary.

Advance preparation: This must be made through step 4 up to one day ahead, covered and refrigerated.

For garnishing, use a very fruity olive oil to bring out the flavors of the soup.

Try a grated pecorino cheese instead of the Parmesan.



RIBOLLITA

SERVES 8


  • 1 pound dried cannellini beans
  • 3 cloves garlic
  • 5 fresh sage leaves
  • 1/2 cup olive oil
  • Salt and freshly ground black pepper
  • 2 onions, coarsely chopped
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 medium eggplant, peeled and chopped into 1/2-inch pieces
  • 2 medium russet potatoes, peeled and thickly sliced
  • 1/2 small Savoy cabbage, cored and coarsely chopped
  • 1 bunch red Swiss chard, coarsely chopped 1 bunch cavolo nero or kale, coarsely chopped
  • 1 can (14 1/2 ounce) crushed tomatoes
  • 12 day-old slices Tuscan or French bread, sliced and toasted, if necessary
  • Extra Virgin olive oil
  • Freshly grated Parmesan cheese


WE FEED YOUR SOUL, INTELLECT --- AND STOMACH

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. 1. Cover the beans overnight with cold water and soak overnight. If you prefer to do a quick soak method, bring the beans and water to a boil and cook for 2 minutes, cover, and let stand for 1 hour. Drain the soaked beans and set aside.

2. In a very large soup pot (8 quart casserole works well) combine the beans, 12 cups of water, garlic and sage. Bring to a simmer over medium-high-heat. Reduce the heat to low and simmer for about 1 1/2-2 hours or until the beans are tender. Cool. Remove 1 cup of beans and reserve. With a hand blender puree the beans in the cooking liquid. Remove to a large bowl and reserve.

3. In the same pot add 1/4 cup oil on medium heat. Add the onions and saute for about 12-15 minutes or until nicely softened. Add the carrots, celery, eggplant, potatoes, cabbage, chard and kale. Toss all the vegetables to evenly coat them. Add the tomatoes, salt and pepper and cover, cooking about 20 more minutes or until the greens have wilted. (You can toss them a few times to encourage even cooking.)

4. Add the pureed beans and cook, covered, for another 40 minutes or until nicely thickened. Add the reserved beans and taste for seasoning. Add the bread slices and cook another 10 minutes or until the bread is soaked through. Cool and refrigerate.

5. When ready to serve the next day reheat on low heat for about 1/2 hour or until the soup is nicely thickened. Taste for seasoning.

6. To serve: Ladle the soup into soup bowls and drizzle on a tablespoon or so of olive oil. Sprinkle with some Parmesan cheese and serve immediately.

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Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host.






© 2013, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.

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