Ribollita soup
Tuscan soup with vegetables, white beans and stale bread.
Active time25 min
Cooking45 min
Total1 h 15 min
Add to my week
Loading your week…
Ingredients
- 150 g carrots
- 200 g kale
- 800 ml vegetable stock
- 250 g cooked white beans (drained weight)
- 20 ml olive oil
- 200 g tinned chopped tomatoes
- 150 g stale country bread
Preparation
Peel and dice the carrots. Wash the kale, remove the thick stalks and finely slice the leaves. Rinse and drain the cooked white beans; cut the bread into pieces.
150 g carrots200 g kale250 g cooked white beans (drained weight)150 g stale country bread- knife
- colander
Heat the oil and sauté the carrots for 5 minutes. Add the kale, tomatoes and stock. Simmer for 25 minutes.
800 ml vegetable stock20 ml olive oil200 g tinned chopped tomatoes- stockpot
- spoon
Add the beans and bread, then simmer for 15 minutes, stirring occasionally. The bread should break down and thicken the soup.
- stockpot
- spoon
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration