Suzy Says

Cherry pie moderne

The truth is that I was running out of Crisco and didn’t really have enough dough to make the traditional lattice. I like how this looks, though. And it tasted pretty good, too.

I hate running out of things. I was like that before I moved to Hooterville, where running out of things is much more serious than it is in the city. It’s more than five miles to the nearest store, and it closes at 7:00, so if you’re out of butter or wine or some other essential at 7:05, you’re also out of luck unless your sister happens to have some.

Between us, Megan and I can come up with the ingredients for most things, since she also hates running out of things and we tend to keep our pantries pretty well stocked. And Dad instilled in both of us a horror of wasting food.

Yesterday, we made one of our favorites, ribollita soup. Despite being virtuous to an almost obnoxious degree, being cheap, easy to make, and good for you, it is delicious.

Ribollita Soup

About 3 tbsp. olive oil, divided
1/2 onion, chopped
2 garlic cloves, minced (we used four)
2 medium carrots, chopped into 1/2-in. pieces
2 celery stalks, chopped into 1-in. pieces
1 1/2 qts. chicken broth
1 can (15 oz.) cannellini beans, drained and rinsed
4 whole canned tomatoes, diced, plus some juice (we used a can of chopped tomatoes and most of the juice)
1 cup chopped spinach
4 cups rough-textured day-old bread (such as ciabatta), ripped into 1 1/2-in. pieces (we used Costeaux bakery’s garlic and rosemary crostini)
Kosher salt and freshly ground black pepper
Parmesan cheese

Heat 1 tbsp. olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. (We just cooked them all together at once.) Stir in broth and beans, then bring to a boil. If you have some white wine on hand that you’re willing to spare, pour some in! Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and simmer another 15 minutes, covered.

Meanwhile, preheat oven to 350°. Lay bread pieces on a rimmed baking sheet in a single layer. Drizzle with remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Toast in oven until slightly golden, about 10 minutes. Set croutons aside. You can see why just buying crostini at the local store is much easier.

Just before serving, add spinach and cook until wilted. Season to taste with salt and pepper. If you have some cilantro or basil, you could throw that in, too.

Divide soup among serving bowls and top each with a few warm croutons and Parmesan. Enjoy!