Ribollita Recipe | Laura in the Kitchen - Internet Cooking Show
In this episode of Laura in the Kitchen Laura Vitale shows you how to make Ribollita!
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Peeler
- Wooden spoon
- Ladle
- Kitchen timer
Ingredients
- 3 Tbsp of Olive Oil, plus more later
- 1 Yellow Onion, diced
- 2 Carrots, peeled and diced
- 2 Stalks of Celery, diced
- 2 cups of Diced Butternut Squash
- 3 Cloves of Garlic, minced
- 1 14.5 oz can of Cannellini Beans, drained and rinsed
- 3 cups of Shredded Savoy Cabbage
- 3 cups of Kale, chopped
- 28 oz can of Crushed Tomatoes
- 3� Rind of Parmigiano Reggiano
- 8 cups of Vegetable Stock
- 4 cups of Stale Italian Bread, crust removed and chopped into 1� pieces
- Salt
- Pepper
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