Ribollita

• For 6 people
• Preparation time : 90 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Vegetable Base
  • Carrots (peeled and diced) : 2
  • Celery (diced) : 2 stalks
  • Onion (chopped) : 1
  • Garlic (minced) : 3 cloves
  • Canned Tomatoes (crushed) : 1 can
  • Cannellini Beans (drained and rinsed) : 1 can
  • Kale (chopped) : 1 bunch
  • Vegetable Broth : 4 cups
  • Olive Oil : 2 tbsp
  • Salt : 1 tsp
  • Black Pepper : 1/2 tsp
  • Bay Leaf : 1
• Bread and Cheese
  • Ciabatta Bread (stale) : 4 slices
  • Parmesan Cheese (grated) : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• In a large pot, heat olive oil over medium heat. Add carrots, celery, onion, and garlic. Cook until vegetables are softened.
• Add canned tomatoes, cannellini beans, kale, vegetable broth, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes.
• Add the stale ciabatta bread to the pot and stir well. Let it simmer for another 20 minutes.
• Serve hot, garnished with grated Parmesan cheese and a drizzle of olive oil.

Tips

• Ribollita tastes even better the next day as the flavors meld together.
• You can customize this recipe by adding other vegetables like zucchini or potatoes.

Information

• Ribollita is a traditional Tuscan soup that is made with leftover bread and vegetables, making it a hearty and delicious meal.