Tuscan Ribollita Recipe
Tuscan Ribollita is a vegetarian white bean soup using leftover ingredients like veggies and day-old bread to make the heartiest, yummiest soul-filling soup that’s full of flavour and hearty goodness.
- Time: 50 min
- Servings: 4
Source: This Little Plate.
Ingredients
- leek, halved and sliced
- fennel, halved and sliced
- carrots, diced
- of garlic, diced
- x 400g tin of cherry tomatoes
- large potato, diced
- sprig of rosemary leaves
- thyme leaves
- basil leaves
- chilli flakes
- fennel seeds
- can cannellini beans, drained
- bunch Tuscan kale
- sourdough baguette, torn into big rustic pieces
- quality vegetable stock
- parmesan cheese
- Good pinch of salt and pepper