Is there anything better than a pot of hot chunky soup when the temperatures outside fall close to freezing? I think not and so this version of ribolitta has been percolating on my stove pretty much non-stop this winter. As soon as we scrape the pot, I chop up some more veggies and stick another portion on.
The beauty of this soup is that it doesn’t require much prep or any hard-to-get ingredients either. You don’t need to make stock in advance as the stock IS the soup. There is no waste, as all the stock veggies that usually end up in the compost, get eaten with the soup itself. I love serving it with a bowl of sourdough croutons, which I make by cubing a few days old sourdough and pan frying it in a bit of olive oil with a good pinch of salt.
As I am a bit of a control freak when it comes to photos, I felt that chopping all the veggies into a really fine and uniform dice for the photoshoot would give me a better looking soup (don’t judge 😛 ) and that does take ages, but normally, I don’t bother. I go for a large dice on all the veggies, which saves a lot of time.
I also tend to vary the soup a little each time I make it. Sometimes I’ll add cooked chickpeas instead of lentils, sometimes borlotti beans. Often I swap out fresh parsely or thyme for dry Italian herbs and when I do use thyme, I will add a jarred roasted Romano pepper to the mix. Cooked potatoes, shredded savoy cabbage or wilted spinach also make nice variations. That way, we don’t get bored that easily of having the same soup on repeat.
It’s a perfect thing to have handy when you get home late from work or from a run or other type of workout outside. It hugs you like a warm blanket and provides the buckets of nourishment you need at this time of the year to build up your defenses against colds and other seasonal afflictions.
I am definitely of the opinion that prevention is better than cure, so I try to make sure that we eat as varied and healthy diet as we possibly can. Well, with the exception of some (okay, A LOT) of dark chocolate, which I don’t seem to be able to wean myself off completely…
PS: If you make my ribollita, don’t forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. I love seeing your takes on my recipes!