Ribollita | Recipe | Natalie Penny

Name: Ribollita | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Heat a large pan with2 tbsp. of olive oil, add in the onions, celery, carrot, courgette and leek, cook on a medium heat until starting to soften and lightly caramelise.; Add in the garlic and herbs and continue to cook for a minute or two.; Alternatively you can toast slices of bread rub them with garlic cloves and place in the bottom of each bowl before you add the soup.

www.nataliepenny.com

I like a tomato broth and don't like mine too thick, so I add in chucks of bread as I am eating it as opposed to during cooking.

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Ingredients

Ingredients
Instructions
Heat a large pan with2 tbsp. of olive oil, add in the onions, celery, carrot, courgette and leek, cook on a medium heat until starting to soften and lightly caramelise.
Add in the garlic and herbs and continue to cook for a minute or two.
Alternatively you can toast slices of bread rub them with garlic cloves and place in the bottom of each bowl before you add the soup.