It says a lot about my life these days that my posts for Meatless Monday are written and published on Wednesdays. I assure you, the meals described are prepared and eaten on Mondays, in accordance with my pledge. I’m just not in a position to write anything about them until later in the week.
Inefficiency is one reason; I’ve been plagued by a rash of it lately. For instance, on Monday I forget the diaper bag somewhere and had to track it down with phone calls. Once located, I hade to find time in my work day on Tuesday to retrieve it. The temporal toll of forgetting that one small item? About 45 minutes–a fairly significant amount of time, when you consider it. Add this to the hour and a half I spent at the doctor’s office having my ear drum punctured (yippee! — seriously) and we’re talking about much time lost.
That said, Monday’s meal was a delicious model of efficiency. Ribollita is one of those wonderful Italian dishes that manages to be both thrifty and sublime at the same time. Take the remnants of day old soup — typically minestrone or the old Italian classic, beans and greens — pour it over some day old bread; douse everything with olive oil; sprinkle it with good parmesan cheese; bake at 400 degrees for about half an hour. Hey, presto — Buon appetito!
I followed a recipe from Heirloom Beans by Steve Sando and Vanessa Barrington, although this is a dish that doesn’t really need a recipe. It does require a good quantity of soup though, which I made with some of Rancho Gordo’s delicious borlotti beans.
I suppose I should just accept my addiction to Rancho Gordo beans. These beans are always in my thoughts: when did we have them last? who will notice that we just had them? is it okay to eat them for both lunch and dinner? am I talking about them too much? is it too soon to order some more?
See? These are some of the same kinds of questions addicts ask. At least I don’t have to lurk around in dark alleys to get Rancho Gordo beans, although I would if it came to that.
Fortunately, there is a much more efficient way to get Rancho Gordo beans. Just click on this link and order away. And, I promise you, I’m not on the RG payroll or anything.
Back to the ribollita: it’s a great way to use up leftover soup and bread and it takes no time at all to pile the ingredients up in a casserole dish and bake them. Jim told me that it’s the best thing he’s ever eaten. He’s generous with his praise, but I liked it a lot, too. It’s warm and filling, perfect food for a cold January evening. Sando’s recipe calls for stacking the bread in layers in the casserole dish or dutch oven and then pouring the soup over each layer. I wasn’t wild about the resulting texture though. The bottom layer was a bit mushy. Next time, I’ll make ribollita with just one layer so that all the bread winds up with a nice, crunchy topping.
Here’s a very basic recipe for Ribollita. My own version happened to be vegetarian, in honor of Meatless Monday, but there’s no reason that the soup cannot contain meat if that’s what you have on hand. Also, these measurements and pan sizes are approximate. Adapt the recipe to accommodate the amounts of leftovers that you have.
Ribollita (my riff on a recipe found in Heirloom Beans)
Around 4-6 cups of brothy soup (minestrone, vegetable, etc. Anything with beans and cabbage is nice)
6-8 slices of good day old bread, sliced about 1/2 inch thick and rubbed on both sides with a garlic clove
1/4 cup olive oil
1/2 cup freshly grated parmesan cheese
Preheat over to 400 degrees. Pour 2 inches worth of soup into a 9×12 inch baking dish with 4 inch sides or other appropriately-sized baking dish. Layer the bread on top of the soup and dunk it in to moisten the slices. Sprinkle with olive oil. Top with the cheese and bake, uncovered for 25-30 minutes (until the ribollita is bubbly and the top is nicely browned). Serves about 4.
By the way, the ribollita itself did not make great lunch leftovers. The bread became gummy and unpleasant from soaking up all of the broth. Microwaving did not help matters. It is better to make the ribollita in small batches than to make a big pan of it and reheat it.