Ribollita is a hearty soup that is traditionally made with greens and beans, topped with hearty bread and parmesan and then baked in the oven. We’ve added kale and black-eyed peas to this recipe to make sure we get all the New Year luck possible into one dish! Ring in the New Year economically – and deliciously!
- Weaver Made Rustic Bread @$2.99 ($3.99 loaf)
TOTAL: (not including pantry items) = $2.99
- Organic Dried Black-Eyed Peas @$.74 ($3.69 / lb.)
TOTAL: (not including pantry items) = $.74
- Belgioioso Parmesan @$2.50 ($9.99 / lb.)
TOTAL: (not including pantry items) = $2.50
- Organic Garlic $$.52($1.05 bulb)
- Organic White Onions @$.62 ($1.25 each)
Organic Green Kale @$2.24 ($2.99 bunch)
TOTAL: (not including pantry items) = $3.38
- Field Day Organic Pasta Sauce @ $1.75 ($3.49 jar)
TOTAL: (not including pantry items) = $1.75
FINAL TOTAL FOR MEAL (not including pantry items): $11.36
Pantry Items (Not included in cost):
- Soy sauce
- Olive oil
- Kosher Salt
- Black Pepper
- red wine vinegar
- 1/2 c. dried black-eyed peas
- 6 c. cold water
- 6 cloves of garlic, smashed well so they will fall apart when cooking
- 2 tbsp. soy sauce
- ¼ c. olive oil
- 1/2 onion, chopped
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 3 c. stemmed, chopped kale
- 4 oz. block Parmigiano-Reggiano with rind
- 1/2 jar Field Day Organic Pasta Sauce – flavor of your choice
- 2 teaspoons red wine vinegar
- 3/4 loaf Weaver Street Market Rustic Bread, cut into cubes or torn into pieces
- Rinse black-eyed peas in cold water. Place peas in a medium to large oven-safe pot with water, garlic, and soy sauce over medium-high heat. Bring to a boil, then reduce to a simmer and cook until just tender, about 40–50 minutes.
- Meanwhile, in a skillet, add olive oil, onion, salt and pepper and sauté over medium heat until translucent. Add kale to pan and sauté until wilted. Set aside.
- Grate parmesan down to rind. Set aside both grated cheese and rind. We will use both.
- When peas are cooked, add cooked onion and kale mixture, parmesan rind, pasta sauce, vinegar and bring to a boil. Reduce to a simmer. Add 1/2 of the bread pieces to the soup, stir, and allow soup to simmer for 10 minutes until thickened.
- Remove parmesan rind from soup and discard.
- Preheat oven broiler to high.
- Remove soup from heat, check for seasonings and add more salt and pepper, as needed (remember, parmesan cheese will be added at the end, which is salty, so be careful not to over salt at this stage.)
- Top soup with remaining bread pieces and all grated parmesan cheese.
- Place the pot under the broiler on the top rack in the oven. Broil until bread begins to crisp and cheese has melted.
- Portion into four bowls and serve while hot.