Maggie's Farm

Made another Ribollita for Dad tonight (photo). Will deliver tomorrow - these things are always much tastier a day later. My ol' Yankee Dad loves Italian peasant comfort food.

I used a different recipe this time for the Ribollita. These greens are half Kale and half chopped cabbage, plus the whites of two leeks. I pureed about 1/3 of the Canellini beans, and had to use plenty of chicken stock to keep it from being too thick. Water would be purist but I like flavor, and I throw all chicken bones in the freezer for whenever I need to make chicken stock. Or I make it and freeze it.

There's over 1/2 cup of olive oil in there, and pretty much all the rest of the (frozen) Thyme I could find in the icy garden. Plenty of garlic, onion, celery, carrot, of course. Large can of crushed tomatoes - maybe a little too much.

Cheap and delicious, and fun to make. It is difficult to over-use thyme in soups and stews. That's where the "savoury" comes from.

Serve on top of small 1"-cube chunks of preferably-stale Italian or French bread in a soup bowl. A glass of Chianti Classico Riserva. Then take a nap.