A favorite game my kids and I used to play when they were little was called “What’s In The Freezer?” Our freezer was usually filled with leftovers and remnants of ingredients, and we would all search to select our preferred items, which resulted in that night’s dinner. Surprisingly, it was always a success, perhaps because it was our personal, collaborative culinary puzzle, like our family version of Chopped, including the ingredient that always presented a bit of a challenge. Try repurposing Dino chicken nuggets with leeks and frozen black bean burritos for a six and nine-year-old. “Chefs, open your baskets,” indeed!
My children are now 20 and 23, and the contents of the freezer have changed as much as they have. Their palates have grown, and vegetable consumption is less of a negotiation. We now house more fruits and vegetables for smoothies and various meats they would never consider as kids. In fact, my daughter recently pulled a lamb ragu out of the freezer and threw a potluck dinner party with her friends. They called it the ‘Lamb Ragu Rondez Vouz’, and it was a hit!
At this time of year, “What’s In The Freezer?” has extended to “What’s In The Fridge?” as we repurpose the last veggies from our garden. Given the cozy sweater weather outside, it’s only fitting that soup is an immediate go-to. This week, we have quite a bit of dinosaur kale, swiss chard, some sad-looking celery and carrots, and some woody rosemary from our pots of herbs. On the counter, we have several stale bread ends that need attention. In the freezer, a copious amount of parmesan rinds are taking up space. Alas, it is time for one of my all-time favorite soups, Ribolitta!
A Tuscan bread soup made from repurposing leftover ingredients, particularly day-old bread, Ribolitta is perfect for fall. The ingredients are seasonal and readily available, and the recipe is versatile enough to adjust to what you can access. Ribolitta contains beans, which adds protein, and with the addition of the bread, this soup is a filling lunch or dinner. Ribolitta is typically vegetable-based, but if you decide to play What’s in The Freezer or Refrigerator, add other vegetables and proteins as you see fit. Purists, please forgive me. Ground meat or sausage would add an unctious element. Experiment with dried spices and different types of beans from your pantry. If you can find them, the addition of a Parmesan rind or two as the soup stews evokes a wonderful umami flavor. Always save Parmesan rinds. They are an incredible secret ingredient that may be the winning factor in your family’s own version of Chopped. So, as the Dutch Oven is getting pulled off of the shelf, and ‘What’s In The Refrigerator” begins, my heart is full. Kids, this one is for you!
Instructions
Step 1: Heat an oven to 350°F.
Step 2: Slice the leeks into discs and place them into cold water to remove sand.
Step 3: Mix the celery, garlic, carrot, onion, and chard stems in a food processor until the vegetables are in small pieces.
Step 4: Heat the oil in a Dutch oven, add the vegetables from the food processor, and sweat until they begin to soften.
Step 5: Add the leek rounds to the softened vegetables.
Step 6: Add the herbs, tomato paste and chicken stock.
Step 7: Place the Parmesan rinds into the stock.
Step 8: Simmer for 1 hour. Season with salt and pepper.
Step 9: Purée one can of the beans through a hand blender or food processor, stir them into the soup, and mix.
Step 10: Add the other can to the soup while leaving the beans intact.
Step 11: Stir 1/3 of the torn bread into the soup and add the grated Parmesan.
Step 12: Simmer the chard leaves in the soup until just wilted.
Step 13: Place the remaining bread on top of the soup and place it in the oven until it is lightly toasted, for about 10-15 minutes.
Step 14: Drizzle with olive oil, season with salt and pepper, and additional grated parmesan to serve.
Catbird Cooking 