Mother´s Day Supper 1: ribollito (using cous cous)

Photos added when time

Ribollito, is leftover minestrone served over bread. Tonight was rushed, so instead served it over couscous.

The general recipe for ribollito is seasonal veggies on hand for a minestrone. Tonight´s was made the other day with what I had to hand:

I soaked pink and red beans overnight in 3 times as much water as beans. The, next day boiled the beans with minced onions, fresh and dried herbs (basil, oregano, thyme, chervil, lemon mint), flaked salt and black pepper, a few slices of bacon, a slice of ham, 3 carrots which I roughly minced, a few potatoes first roughly cut into pieces, and more water. About an hour before serving tonight, I added arugula, chard, and kale, then simmered that down.

Again, as I was rushed, instead of adding pasta, such as tiny star pasta or small ziti pasta, as usual, I kept the soup as was, brought it to the boil.

As it´s easier for kids to eat soup out of a mug rather than a bowl, right before serving, I added about a TBS of cous cous to their mugs, then poured the boiling soup over that. By the time they were ready to eat their soup, the cous cous was cooked, and the soup was cooled enough to not burn them.

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Normally, I´d add pasta when making the minestrone the first day. Then when making the ribolitto---would just tear up homemade bread into each mug or bowl, then pour over the boiling soup.


The cous cous is an easy, tasty alternative when rushed!