Ribollita Recipe | Dr. McDougall

Ingredients

• 6 Cups Vegetable broth
• 1 Onion, chopped
• 1 Tsp Garlic, minced
• 2 Carrots, chopped
• 2 Stalks Celery, chopped
• 15 Ounces Can Cannellini beans, drained and rinsed
• 6 Roma tomatoes, chopped
• 2 Cups Swiss chard, chopped
• 1 Cup Potatoes, chunked
• 2 Tbsp Fresh basil, chopped
• 2 Tbsp Fresh parsley or cilantro, chopped
• Freshly ground black pepper to taste
• Dash Salt
• 3-4 Cups Stale bread, coarsely chopped