Ribollita

Ribollita is a simple yet hearty Tuscan bean soup that I absolutely love. I really like to make a big pot of soup when I sort of want to clean up the pantry. It always seems to get really full especially in the winter time so it was necesarry. I also had a Parmesan cheese rind in the fridge that needed to be used up, which is amazing in soups.



Whenever I get down to the end of the rind, I just wrap it in some plastic wrap and stick it in the freezer for when I want to make soup. That is just one tip that I learned from watching Giada. Pretty nifty, right?

Speaking of Giada, this is one of her recipes and it can be found here. Enjoy.

Crock Pot 16 Bean Soup

I love my crock pot especially for soups and stews. This soup is also called holiday bean soup and I've been making it ever since my first year of marriage. It started after a visit to PA when my mom handed me a bag of 16 bean mix and a leftover holiday ham shank to take back home. I didn't really know what I was doing, but the soup is now one of Justin's most requested so I must of done something right!

Crock Pot 16 Bean Soup

Ingredients:

1 package 16 Bean Soup (about 2 cups)
2 bay leaves
1 tsp. chili powder
2 stalks celery chopped
2 carrots diced
1 large onion chopped
2-3 cloves garlic chopped
1 ham hock or shank
1 28 oz. can tomatoes stewed or diced
6 cups water
salt and pepper to taste

Directions:

1. Place the beans in a large pot or bowl and cover with water until above the bean line. Soak overnight. Drain in the morning.

2. In a crock pot, place all of the ingredients and cook on low for 6-8 hours.

3. Remove the ham and shred or chop the meat and add back into the pot. Continue cooking until ready to serve.