Ribollita – Tuscan vegetable and bread soup
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Ingredients
Cereals, Grains & Pasta
- 150g of cannellini beans, soaked in cold water overnight
Fruit & Vegetables
- 1 1/2 onions, peeled and cut in half (still attached at the root)
- 7 garlic cloves, unpeeled and bashed
- 1 pinch of chilli flakes
- 1 carrot, peeled and diced into 1cm cubes
- 2 celery sticks, sliced
- 3 plum tomatoes, quartered
- 2 medium potatoes, peeled and cut into sixths
- 3 cavolo nero leaves, roughly chopped
- 2 savoy cabbage leaves, or swiss chard, sliced
Spices & Dried Herbs
Salad & Fresh Herbs
Store Cupboard
Oils & Vinegars
- olive oil
Bakery
- 100g of stale bread, torn into rough 3cm chunks