Tuscan Ribollita
Tuscan Ribollita Preparations • Slice the celery, the carrot, and the onion into coarse cubes; • Sauté over a moderate flame, then add the diced potato; • Add
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.ilpomodoropetti.com.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Fork
- Spoon
- Baking dish
- Refrigerator
Ingredients
- Kale, 200 g;
- Chard, 200 g;
- Savoy cabbage, 200 g;
- Potato, 1;
- Chopped Tomatoes Petti, 400g;
- Celery, 2 stems;
- Large onion, 1;
- Large carrot, 1;
- Cannellini beans, 300 g;
- Vegetable broth, q.s.;
- Tuscan stale bread, 200 g;
- EVO Oil/Salt/Pepper;
- Thyme, q.s.
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Traditional Tuscan Ribollita recipe #1
lookatdish.com
Ribollita recipe
littlecook.io
Tuscan Ribollita Soup
lifeandthyme.com
Best Ribollita Recipe - How To Make Ribollita
delish.com
Tuscan Ribollita Soup | RICARDO
ricardocuisine.com
Ribollita recipe
hotcooking.co.uk
How to Simmer Ribollita? A Tuscan Bread Soup!
how-to-guide.net
Ribollita Recipe
epicurious.com