Sourdough Ribollita (Tuscan White Bean, Kale & Torn Sourdough Soup)
A thick Tuscan soup that puts day-old sourdough to real use – torn bread simmers into a pot of white beans, kale, and tomatoes until it’s closer to a stew than a soup.
-
-
Sourdough Croutons
Cubes of day-old sourdough tossed in olive oil and garlic, then baked until crisp all the way through – a simple way to turn the end of a loaf into the best part of the salad.
