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 tha
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Cooking tools:
- Chef's knife
- Cutting board
- Stove
- Pot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Oven
- Baking sheet
- Ladle
- Serving bowl
Ingredients
- 1 leek, halved and sliced
- 1 fennel, halved and sliced
- 2 carrots, diced
- 4 cloves of garlic, diced
- 2 x 400g tin of cherry tomatoes
- 1 large potato, diced (should fill about 1 cup)
- 1 sprig of rosemary leaves
- 1 tbsp thyme leaves
- ½ cup basil leaves
- 1 tsp chilli flakes
- 1 tsp fennel seeds
- 1 can cannellini beans, drained (or 200g of dried, soaked overnight)
- 1 bunch Tuscan kale (cavolo nero)
- 1 sourdough baguette, torn into big rustic pieces
- 500ml quality vegetable stock
- ½ cup parmesan cheese
- Good pinch of salt and pepper
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