Making Do

L'arte d'arrangiarsi....Italian for "the art of getting by" or, more colourfully, making something out of nothing. I think of it as "making do, beautifully"! Whatever you call it, there's a special satisfaction in creating something wonderful from limited resources or from accomplishing a task in trying circumstances. Last fall, we thought we were prepared for a planned power outage in the La Ronge area during a visit to my Dad's place. Those who wanted to had showered the night before and Ellen's famous baked oatmeal was ready to be popped into the gas oven. I awoke with a start at 7 a.m., though, to the horrible realization that we'd forgotten the grind the coffee beans. Tea was suggested as an alternate caffeine source but this girl needs her jet fuel! A rock, a cookie sheet and half an hour of elbow grease in the bracing October air produced a carafe' of the most delicious brew ever. My sentimental father sent my stone age tool home with me as a memento! The restaurant's daily changing menu provides ample opportunity to practice l'arte d'arrangiarsi, especially on Fridays, when exhaustion sometimes trumps inspiration. The soup I'll share with you has saved the day on many occasions. It's a great way to use up all the little scrips and scraps of bread and bannock that accumulate throughout the week. As a bonus, it contains rhubarb, which is surprisingly rich in calcium. Enjoy!
Tomato Rhubarb Ribollita (means "re-boiled" in Italian):
*1 medium onion, diced
*3 cloves garlic, minced
*4 stalks celery, diced
*2 cups fresh or frozen rhubarb, chopped
*2 cans plum tomatoes
*2 tsp. each, dried basil, dried oregano, garlic powder, onion powder
*2 pinches cinnamon
*1/4 cup canola oil
*1/4 cup white flour
*1/4 cup brown sugar
*2 cups milk (use coconut milk for a lactose free soup)
*2 cups stale bread, crumbled
*Salt and pepper (I use dried smoked cayenne) to taste and hot water to thin as needed

To make: Heat oil in heavy bottomed soup pot and add veggies. Saute' until garlic is toasty brown. Add flour, then rhubarb. Don't worry about lumps, you'll blend them out later. Add about 2 cups of hot water and simmer until rhubarb gets saucy. Add milk, herbs, salt, sugar and pepper. Simmer 15 minutes, stirring often to prevent sticking. Transfer in thirds to blender and puree'. Return to pot and add bread, then hot water until preferred consistency is reached. I like mine thick. Add a splash of red wine if you have it, or balsamic vinegar. Check seasonings. Serve with grated grana padano cheese or cheddar. Mmmmm.....tomorrow you can serve this on top of mashed potatoes, that is, if there are any leftovers!