Italian · PANTRYHOP RECIPE
Ribollita
75 minutes · 6 servings · vegan
A classic Tuscan bread-and-vegetable soup, meant to be thick and hearty.
Ingredients
Check you have the quantities below.
- 3 tbsp olive oil
- 1 medium, chopped onion
- 2, chopped carrot
- 2 stalks, chopped celery
- 4 cups, chopped kale or cavolo nero
- 2 cans (400 g each), drained cannellini beans
- 1 can (400 g) crushed tomatoes
- 6 cups vegetable broth
- 6 slices stale bread
- 1 tsp salt
Let’s make it
- Cook onion, carrot, and celery in olive oil for 5 minutes.
- Add kale, beans, tomatoes, broth, and salt. Simmer 35 minutes.
- Stir in torn bread and cook 10 minutes until thickened.
- Let stand 10 minutes before serving.
Cut the bread into tiny pieces so it softens evenly in the soup.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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