Ribollita – tuscan white bean soup by Nicole Derdabi
Tuscan White Bean Soup with Courgette and Toasted Sourdough - Wholesome, Nutritious, and Delightfully Amazed by the Whole Family.
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Cooking tools:
- Blender
- Dutch oven
- Kitchen scale
- Oven
- Baking sheet
- Parchment paper
- Stove
- Pot
- Wooden spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Mixing bowl
- Serving bowl
Ingredients
- 1 whole Red Onion
- 2 whole Carrots
- 2 whole Celery
- 2 Tbsp Extra Virgin Olive Oil
- 4 cloves Garlic
- 700 ml Vegetable Stock
- 400 grams Whole Peeled Tomatoes, Canned
- 350 grams White Beans
- 1 tsp Oregano, Dried
- 1 bunch Thyme, Fresh
- 1 piece Bay Leaf
- 1 1/2 Tbsp Nutritional Yeast
- 1 whole Zucchini
- 2 tsp Sea Salt
- 1 tsp Black Peppercorns, Ground Fresh
- 1/2 whole Lemon
- 1 bunch Kale
- 0.3 whole Sourdough Bread
- 1 1/2 Tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1 bunch Parsley
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