Italian Ribollita
Tuscan bread and bean soup built for stale bread and tired vegetables.
Ingredients
- 3 cup stale bread
- 1.5 cup cannellini beans
- 2 cup kale
- 1 cup tomatoes
- 4 cup vegetable stock
Instructions
- 1
Sauté onion, carrot and celery until soft.
- 2
Add beans, greens, tomatoes and stock. Simmer 20 minutes.
- 3
Tear in stale bread and stir until thickened.
- 4
Finish with olive oil and pepper.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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