On 2017-11-05 5:08 PM, Doris Night wrote:
>>>>> Julie Bove wrote in rec.food.cooking:
>>>>>
>>>>>> I need ideas here. I am not necessarily going to eat this food
>>>>>> myself so what I like or can/can't eat doesn't matter.
>
> Hae you ever heard of Italian Ribollita? It's a hearty soup made with
> beans and a whole slew of vegetables. Here's one recipe:
>
> https://cooking.nytimes.com/recipes/1016052-ribollita
>
> When I make it, I start with some sausage meat (not a lot) for
> flavour, and go from there. I use chicken stock, but you can use
> vegetable stock or water if you prefer. I use many different types of
> greens in it, everything from spinach to beet tops. I sometimes use
> roma tomatoes, and sometimes tomato paste or juice. It freezes well,
> and everyone I have made if for loves it.
>
> Doris
>
In this soup, I'd rather use spinach than kale. This "fashionable" green
was considered to be cattle food when I was a kid. When I tried kale,
when it first appeared in the local SM, I found it to be tough as
blazes. Other varieties of brassica are preferable.