Ribollita with bread, white beans, cavolo nero and parsley
Hearty Ribollita with bread, white beans, cavolo nero, and parsley—perfect for winter. Serves 4. Made with leftover vegetables and stale bread for a comforting soup.
Ingredients
- 4-5 carrots
- 5-6 celery stalks
- 3 large onions
- 4 garlic cloves
- 3 bay laurel leaves
- 3 sage leaves
- 2 litres of vegetable stock
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