Fall Soup Recipe from West Seattle Farmers Market

West Seattle Farmers Market. Ribollita: Tuscan White Bean, Bread and Kale Soup created by Chef Nick Carlino of Cafe Piccolo.

Ingredients – bold indicates now available at the Farmers Market
  • 1 onion
  • 2 zucchini
  • 2 celery ribs
  • 2 carrots
  • 2 large tomatoes
  • 1/2 savoy cabbage
  • 1 bunch tuscan kale
  • 1 # cooked white beans with liquid
  • 2 # stale rustic bread
  • 6 cloves garlic
  • lots of extra virgin olive oil
  • sea salt
  • fresh ground pepper
  • 1 Tb thyme
Full recipe and instructions available here. *Photo: Andrew Scrivani for the New York Times]]>

Posted in