Tuscan Ribollita – Hearty Bread and Vegetable Soup
Transform leftover bread into a classic, comforting Tuscan staple.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Stockpot
- Wooden spoon
- Ladle
- Can opener
- Colander
- Measuring cup
- Stove
- Mixing bowl
- Bread knife
- Serving bowl
- Oven
Ingredients
- 1 Tuscan kale (Bunch)
- 1 Swiss chard (Bunch)
- 2 Yellow Potatoes
- 200gram Cannellini beans
- 2 Celery (Stalk)
- 1 Onion
- 1 Carrot
- 2 Garlic Cloves
- 300gram Tuscan Bread (Slices)
- 200gram Canned tomato
- as needed Extra-virgin olive oil
- as needed Salt
- as needed Parmesan cheese (Grated)
- as needed Sage (Leaves)
- as needed Rosemary (Branch)
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