Italian cuisine · Soups & Stews

Ribollita

Tuscan bread and vegetable soup with beans and kale.

Ingredients · for 4 servings

• 400 g cannellini beans
• Kale or savoy cabbage
• Carrots, celery
• Stale bread
• Olive oil

Instructions

1. Sauté the vegetables, add the beans and broth.
2. Simmer for 30 min.
3. Stir in the bread pieces and bring back to a boil.
4. Serve thick and rustic with olive oil.