Lainey’s Vegetable Soup

30/W’s Boston weekend has gotten underway in earnest with some (largely bulk) shopping at a little Middle Eastern market and pita bakery in Jamaica Plain, where we have discovered the magic of pickled labneh. These little pickled yogurt balls are extremely tangy and salty and will turn your mouth inside out. Right now the kitchen is filled with the smells of caramelizing onions and mini baklavas. We’re going to have to wait until we get home to upload our pictures and post our recipes, but for now I wanted to pass on the recipe for the ribollita-inspired vegetable soup that our host made last night.

Rather than including a bunch of bread in the soup itself, as you would in a traditional ribollita, she topped the bean and veggie soup with herbed bread crumbs and grated Parmesan. Incredibly rich and perfect for a wicked cold Boston night.

Lainey’s Vegetable Soup

2 small onions, rough chopped
2 carrots, rough chopped
2 celery stalks, rough chopped
1/2 head green cabbage, cored and thin sliced (you could also use savoy cabbage)
1/2 bunch kale, stemmed and sliced
7 cloves of garlic, diced
1 20 oz. can diced tomatoes in juice
1 can of cannolini beans
dried oregano and basil (if you have fresh, obviously use that)
4 Tbsp olive oil
2 cups of bread
salt and pepper
grated Parmesan

1. Heat 2 Tbsp olive oil in stock pot. Add onion, carrots, celery and 4 cloves garlic and sautee for about five minutes, adding salt and pepper to taste. Add cabbage and kale, sautee for another 2 minutes.

2. Add tomatoes with juice, and then one tomato can worth of water. Throw in the drained beans, then add more water to cover all the ingredients by an inch. Cover and bring to boil, then uncover partially and leave to simmer for about half an hour.

3. Put remaining garlic in food processor, add the bread and process until you get small, rough crumbs. Heat a skillet with remaining olive oil, then add the bread mixture and stir constantly until toasted (you should be able to smell the garlic). If the crumbs aren’t fully coated with oil, add a little more. As the bread gets hot, they will be quick to burn, so watch them closely and remove from heat when the begin to look toasty. Add salt and pepper to taste, along with any other desired seasoning.

4 Serve the soup with the breadcrumbs on top and some Parmesan.


One Comment on “Lainey’s Vegetable Soup”

  1. […] good friends, the sisters Rombola, came down from Boston last weekend (we’ve filed 30/w field reports with them before) and brought the fixins for this terrific dessert. Here’s how they did it: […]


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