Ribollita stew for the runner’s soul



One of my friends is hosting a soup fun run tomorrow. It has me craving a recipe I found in Runner’s World  — “Ribollita” — a  hearty Tucson stew. (I plan on cooking this if I can go.)

Made with cannellini beans and kale it packs a nutritional punch. Since I first tried it last year it’s become my go-to, pre-race meal. The recipe calls for crusty white bread, but I substitute rye or dark bread.

Lately, except for Saturday morning’s run when the temps were in the 20s, it hasn’t felt like soup weather in Denver. We have yet to receive a significant snowfall. While I’m enjoying the respite from shoveling I hope we get a white Christmas.

I’m also looking forward to colder weather so it gives me a good excuse to cook this recipe and some others more often.

I grew up in a household where goulash and chicken noodle soups made from scratch were staples. My mother was the polar opposite of the “Soup Nazi” from Seinfeld. She never held back her soups. Her marching orders were to eat what she gave you. To do otherwise was a sin. Luckily for me I liked most of her soups and stews.

The cheap cuts of boiled beef she often threw in, however, are a story for another blog. … We won’t go there today.

Attached is the “Ribollita” recipe. It’s vegetarian and good for Lent. You can skip the optional grated parmesan for a pure vegan meal.

Buon Appetito!

Ribollita recipe from Runner’s World

###

Aging is inevitable, but growing old is a choice. Lace up your shoes, and let’s go!

Mileage today: 5.25; Denver to Boston miles logged: 940; Miles left to go: 830.

Leave a Reply

Your email address will not be published. Required fields are marked *