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Ribolita
september 17, 2013

Tamar Adler's book has gotten me excited to roast my vegetables all on one day, make a pot of beans and reheat the two for the rest of the week. But I know there will be more tomatoes coming in the produce box and we have to eat those first. She does have instructions for oven roasting  tomatoes, but this soup, Ribolita, sounds better. 

--- After dinner follow up:

Yup, the soup was pretty good!  The best part of it is that the ingredients were things I just had waiting around: 3 tomatoes, cooked chickpeas (from the freezer), an onion, garlic, olive oil, celery, some greens (turnip tops and celery leaves), chicken stock, stale bread and an old parmesan rind. It all cooks up deliciously!  

One kid liked it, the other will like it, if I serve it to him 19 more times. They both finished their bowls of soup and salad when bribed with ice cream - which means this is a meal they will eat in the future.

I don't have a link to the recipe, but here is a great article she wrote about cooking with economy for the New York Times.

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