Tuesday, January 13, 2015
I finally got myself out of the house and over to the market where walking from the car to the door was scary , very scary.
They did a horrible job removing ice all around the doors and I was so afraid I would slip and fall ... these little fears pop up now ( they never did before - I was fearless) but now being alone, I worry ...
I was not sure what I was going to get , what dinner would be but there they were ... all the ingredients for a big pot of Ribollita.
So I scurried home with a bag full of carrots, celery and garlic and right now, on the stove is a big pot of soup bubbling away.
My Version of Ribollita:
1-2 Tbsp olive oil
1 sweet yellow, onion diced
2 carrots, diced
4 cloves garlic , minced
Salt and Pepper
1 large can of chopped tomatoes - with juice
1-2 cups spinach - chopped
basil oregano (to taste)
6 cups of broth ( I use vegetable)
you can add a chunk of Parmesan rind
1 cup (I alway use more) spaghetti , broken into 1 inch pieces
You just saute the onion, carrots and garlic in oil,
add the tomatoes,
add the broth,
when it is boiling add the pasta
when the pasta is cooked, the soup is ready.
*I don't go by timers or measurements that much .. taste it at the end and decide what it needs if anything .. sometimes it gets too thick, add some water or broth ..
Have grated Parmesan on the table. Enjoy ~