The perfect recipe to clean out your fridge and pantry

WOW. This recipe is perfect if I do say so myself. I’ve had a busy year: my mom had a stroke last September; I got engaged in December; I planned a huge VIP trip to Chile to view a total solar eclipse in July; I planned my wedding (it was AWESOME); and now everything is back to the way it was. My mom is doing amazing, by the way, and my blissful year of engagement was the best year of my life, so far, thanks to my incredible family and friends. I tell you all this because now that things have settled down I am enjoying being back in the kitchen - especially for the fall. This recipe was inspired by something I read or watched and when I gazed into my refrigerator one evening I realized I had all the makings for this scrumptious Tuscan soup. Just take some vegetables, some sausage, some bread, and some liquid - and voila - dinner is served. Don’t be afraid to mix and match vegetables, herbs, and bread varieties. It really is the perfect dish to use up all those odds and ends collecting in the crisper drawer.

Ribollita: Tuscan Bread Soup

Hangry Timer: 2 Hours
Feeds: 4
Cost: $15

What to do with it:

Preheat oven to 350°. Toss bread and 3 TBSP oil on a rimmed baking sheet, squeezing to moisten; season with salt. Toast, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let cool.

Using your hands, mix sausage and wine in a medium bowl until smooth. Cook in a dutch oven over medium heat, stirring occasionally, until firm but not browned, about 4 minutes.

Add onion, carrots, celery, anchovies, garlic, and red pepper flakes. Cook, stirring occasionally, until vegetables are tender but still hold their shape, 20–25 minutes. Add kale, tomatoes, and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until kale is soft and flavors have melded, about 1 hour.

Just before serving, add vinegar and half of croutons to soup, stirring to break them into smaller pieces. Divide remaining croutons among bowls and ladle soup over. Serve topped with shaved Parmesan and drizzled with fruity olive oil. Buon Appetito!

What you need:

2 cups torn Bread, (I like ciabatta and sourdough)
3 TBSP Olive Oil, plus more
Kosher salt
1 lb. Sweet Italian Sausage and/or Mild Italian Sausage, casings removed
1 cup dry White Wine
1 medium Onion, diced
3 medium Carrots, peeled, diced
3 Celery Stalks, diced
2 Anchovy Fillets packed in oil, drained, chopped
2 Garlic Cloves, thinly sliced or smashed
1 tsp crushed Red Pepper Flakes
1 bunch Kale, ribs removed, leaves torn into 2-inch pieces
1 28-oz. can whole peeled tomatoes, drained, smushed
8 cups Chicken Broth (or water)
1 TBSP Red Wine Vinegar
Parmesan, shaved

*This soup is commonly made with cannellini beans. I don’t eat beans, but you should know that they would go very well in this dish should you in fact eat beans. Beans, beans, the magical fruit…

★★★