Farrell holding Ribollita Soup.

Ribollita

Farrell holding a bowl of soup.

Every Italian Nonna knows this recipe by heart. I assure you this marvelous vegetable and white bean soup is a crowd-pleaser, freezes well, and nourishes the body. It is the perfect antidote for Thanksgiving recovery and preparation for the Christmas season. In that spirit, I gift you with a poem by one of my favorite poets, Ann Weems, from her collection, Kneeling in Bethlehem. Like never before, I am so full of anticipation and hope for what this Christmas will bring for all of us!

 

Into this silent night

as we make our weary way

we know not where,

just when the night becomes its darkest

and we cannot see our path,

just then

is when the angels rush in,

their hands full of stars.

Farrell holding Ribollita Soup.
4.67 from 18 votes
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Soupe au Pistou

A vegetable soup with pistou and Parmesan cheese

Course Main Course
Cuisine French
Servings 8

Ingredients

  • 1 extra large yellow onion, diced
  • 2 leeks, washed and trimmed
  • 2 cups diced carrots
  • 1 bulb fennel, chopped
  • 2 cups diced celery
  • 1 bay leaf
  • good olive oil
  • 2 cups chopped fresh spinach
  • 1 diced zuccini
  • 1/2 cup chopped Italian parsley
  • Kosher salt & ground pepper
  • 1 parmesan rind
  • 2 cups diced tomatoes
  • 1 diced Idaho potato
  • 12-14 cups vegetable* or chicken stock
  • 1 box Small pasta of your choice
  • 2 cups French green beans
  • 1 or 2 cans cannellini beans
  • 2 cups sour dough bread cubes, no hard crusts
  • 2 cup chopped fresh basil leaves
  • 1 cup  grated parmesan plus more for garnish
  • 4 Cloves of garlic, peeled
  • 1/2 cup olive oil
  • 1 tbsp Herbes de Provence

Instructions

  1. In a soup pot, sauté your mirepoix of onion, leeks, carrots, celery, and fennel with generous olive oil, Herbs de Provence, and salt and pepper until soft.

  2. Add Parmesan rind, tomatoes, potatoes, zuccini, stock, and beans.

  3. Allow to simmer for 30 minutes.

  4. Toss in your green beans at the very end and spinach. Turn off heat and stir.

  5. In a blender or food processor, pulse basil, garlic, olive oil, Parmesan cheese, salt and pepper.

  6. Prep each bowl with a generous spoonful of your "pistou," and freshly grated Parmesan. I also like to top the soup with homemade sourdough croutons.

  7. Don't forget the crusty bread and dishes of olive oil for dipping.

Bread and Honey's Blessing of the Week

May our lives reflect the Truth:

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.

Amen.

weekly_tip_for_souljoy

Maggie Smith "Keep Moving"  

Roze Pony is a new cafe in Nashville with a European feel. After a week of cooking, treat yourself to a meal out! They are super safe-conscious and the food for breakfast, lunch and dinner is a treat! I especially love their Chicken Paillard salad and Lavender scones!

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