Ribollita Tuscan Soup - Healthy Vegan Recipes
How to make Ribollita Tuscan Soup A vegan / vegetarian Ribollita Tuscan Soup recipe.
Keywords
- Ribollita Tuscan Soup
- vegetarian recipes
- healthy cooking
- nutritious
- vegetarian cooking
- vegan cuisine
- dessert recipes
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Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Pot
- Stove
- Mixing bowl
- Spoon
- Measuring spoon
- Can opener
Ingredients
- 250 grams dried cannellini beans or 350 gram canned cannellini beans
- 250 grams savoy cabbage
- 300 grams black cabbage
- 300 grams chard
- 200 grams stale bread
- 200 grams canned diced tomatoes
- 1-2 potatoes
- 80 grams onion
- 80 grams carrot
- 100 grams celery
- Extra virgin olive oil
- Black pepper, to taste
- Salt, to taste
- Dried chili, to taste
- Fresh thyme, to taste
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