Tuscan Bean and Cabbage Soup

Ribolitta3

I’m really taken by the beauty and good taste of Rancho Gordo brand heirloom dried beans.

Here is a recipe from their site–a take on the classic Tuscan soup called Ribollita.

I used Rancho Gordo’s Mother Stallard beans and substituted baby spinach for the kale in the wonderful garlicky pesto that you spoon on top of the soup just before serving. This is a hearty soup that makes a meal by itself. This soup cooks quickly but is far better on the second day when the flavors have had time to blend. The link to the recipe appears below.

Enjoy.

http://www.ranchogordo.com/pages/cranberry-bean-and-cabbage-soup-with-kale-pesto


Related Posts

Cheddar, Corn and Potato Chowder

It is fall in Southern California. Finally. Every fall, when the air picks up the decided chill that signals our meagre change of seasons, my thoughts turn to the comfort of a bowl of hot soup. For me, few soups rival the sheer delight of potato […]

Egyptian Lentil Soup

  I’ve been making this soup for more than twenty years and it is still one of my favorites. Few things are more comforting than a steaming bowl of this lentil soup on a blustery cold day–like today, for example. This is a pretty soup, […]



3 thoughts on “Tuscan Bean and Cabbage Soup”

Leave a Reply

Your email address will not be published.