Let’s make minestrone, using pantry staples, and odds and ends from your vegetable drawer. The second part of our session will discusses a classic Italian technique for leftover minestrone called ribollita.
Chef Eric Lee is the Slow Food Nations Zero Waste Commissary Kitchen Chef. He is also the executive chef at Acreage Restaurant and Cider House in Lafayette, Colorado.
Here’s the list of ingredients for quick reference; the recipe and process is all in the video!
- Large Pot (6qt.)
- Chef’s Knife
- Cutting Board
- Stock as available
- As available and easily substituted: Carrots, Onion, Cabbage, Chard, Kale, Garlic, Dried or Canned Beans, Savory Herbs, Bread, Hard rind cheese, Eggs, Salt
Please know this recipe is infinitely adaptable, make it with whatever you have available!