Tuscan Ribollita

1 In those days a decree went out from Caesar Augustus that all the world should be registered.

2 This was the first registration when Quirinius was governor of Syria.

3 And all went to be registered, each to his own town.

4 And Joseph also went up from Galilee, from the town of Nazareth, to Judea, to the city of David, which is called Bethlehem, because he was of the house and lineage of David,

5 to be registered with Mary, his betrothed, who was with child.

6 And while they were there, the time came for her to give birth.

7 And she gave birth to her firstborn son and wrapped him in swaddling cloths and laid him in a manger, because there was no place for them in the inn.

8 And in the same region there were shepherds out in the field, keeping watch over their flock by night.

9 And an angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were filled with great fear.

10 And the angel said to them, "Fear not, for behold, I bring you good news of great joy that will be for all the people.

11 For unto you is born this day in the city of David a Savior, who is Christ the Lord.

12 And this will be a sign for you: you will find a baby wrapped in swaddling cloths and lying in a manger."

13 And suddenly there was with the angel a multitude of the heavenly host praising God and saying,

14 "Glory to God in the highest, and on earth peace among those with whom he is pleased!"  - Luke 2:1-14

An ej original recipe!

This soup was made from leftover Christmas dishes, with a few other added freezer ingredients. Did not disappoint! Delicious!!

2 T Olive oil

1/2 c leeks

1 small Shallot

1/4 c red bell peppers

2 T roasted garlic

1 ear shaved corn

3 small carrots, thin sliced

1/2 t black pepper 

Pinch red pepper flakes

3 T chicken base seasoning, this is salty 

1 T Mrs. Dash table version

Sauté in oil.

Add the below ingredients.

1 c leftover Pinto beans

1 c leftover Turnip greens

1 c leftover Mac and cheese

1 c leftover lighthouse Inn potato casserole

1 c kale, chopped

1/2 c frozen green peas

1 can stewed tomatoes 

1 c shredded cabbage 

1/2 c shredded Parmesan Reggiano cheese

2 quart water

Simmer 30 minutes.

Serve with crusty bread!