Ribollita – Tuscan vegetable and bread soup
by The Kitchen with Great Italian Chefs
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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
3 bay leaves
1 tsp fennel seeds
Salad & Fresh Herbs
2 sprigs of thyme
1 sprig of thyme
Store Cupboard
salt
1 sprig of rosemary
pepper
Oils & Vinegars
olive oil
Bakery
100g of stale bread, torn into rough 3cm chunks