Ribollita - Italian recipes by GialloZafferano

Name: Ribollita - Italian recipes by GialloZafferano
Total time: 150 min
Ingredients: Dried cannellini beans 2 cups; Stale bread Tuscan (wood-fired) 2.3 cups; Verza (savoy cabbage) (to clean) 10.5 oz; Italian kale (cavolo nero) (to clean) 6 cups; Chard (to clean) 8.3 cups; Potatoes 0.7 lb; Peeled tomatoes 1 ¼ cup; Carrots 0.44 cup; Celery 1 cup; Onions 1; Garlic 1 clove; Thyme fresh to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

www.giallozafferano.com

Ribollita is a soup made with stale bread, vegetables, and legumes, typical of Tuscan cuisine. Discover the recipe for this tasty winter dish!

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Ribollita

View full recipe on www.giallozafferano.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.giallozafferano.com.

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