FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Ribollita (Tuscan Minestrone)

More from this source
Related tags
main-dish soups nut free vegetarian lunch italian
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

1 lb stale Italian bread, sliced and cut into 1 inch cubes

1 leek , white part only,chopped

2 cups cooked cannellini beans , 1 cup pureed,the other left whole

1/4 whole savoy cabbage , shredded and chopped

2 cloves garlic , chopped

more broth , to thin soup

grated parmesan cheese

4 tablespoons olive oil

5 cups broth , of your choice,plus

4 zucchini , sliced into half inch rounds

1 cup green beans , cut into bite size pieces

4 tablespoons tomato paste

2 cups kale , shredded

2 cups spinach , shredded

4 carrots , sliced into half inch rounds

extra virgin olive oil

4 small potatoes , peeled and cut into one half inch cubes

1 red onion , chopped

You might also like

Ribollita Recipe
101 Cookbooks
Tuscan Bread & Tomato Soup (Ribollita)
The Kitchn
Valerie Bertinelli’s Ribollita Soup
The Dr. Oz Show
Smoky Ribollita
Food & Wine
Tuscan Ribollita
McCormick Gourmet
Ribollita In The Style Of Siena
Leite's Culinaria
Ribollita - A Tuscan Bean Soup
Ribollita (Stale Bread And Vegetables Soup)
Under the Tuscan Gun
Ribollita Soup
Parade Magazine
Ribollita (Italian Bread Soup)
Cooking Light