Ok, so this isn’t so much a menu as it is me telling you to make this ribollita for dinner, like, STAT. It’s easy, healthy, makes a ton, and is SO delicious you won’t mind eating it for a a few days. I certainly didn’t, and neither did Mr. T, who is kind of too good for leftovers most of the time… and he doesn’t even pick the carrots of of it and leave them in a sad little heap like he usually does. High praise indeed for a simple peasant soup.

Since this is really one of those chop-dump-simmer, meal-in-a-bowl type soups, there’s really not much else one needs to round it out. But, since it’s so easy, I’mma tell you to whip up a little batch of gingerbread too, while you’re at it.

Menu Monday: Ribollita & Gingerbread for a Chilly Fall Night

Ribollita
Ok, so I’ve already extolled the virtues of this extensively. It is a great soup. Key players: pork, kale, beans, stale bread. Other than that, whatever. Change up the veggies, mess with the herbs. It’ll come out great. Do also, however, hold onto your parmesan rinds. They DO make a big difference, particularly over a few days of reheating. Which brings me to my final note… this is delicious right when it’s done, but even better on day two. So, if you can bring yourself to start your Menu Monday cooking on Sunday afternoon, you’ll be amply rewarded.

Moosehead Gingerbread
And if you’re soup is already made on Monday, WELL THEN, it’s time to whip up a bit of cake. This is a dusky, spicy, pungent gingerbread. Very adult, and so, so tingly-good. This is the only reason I have EVER purchased coffee at Starbucks–not to go with, but in. The flavors develop over time, so it will be spicier on day two. Great eaten out of hand as a snack, with a little whipped cream or ice cream it’s absolutely the last word on late autumn desserts.