Name: Tuscan Ribollita Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: italian
Ingredients: 300.00 gram Stale Tuscan Bread; 800.00 gram Cannellini Beans; 1.00 bunch Lacinato Kale; 1.00 bunch Swiss Chard; 2.00 tablespoon Tomato Paste; 1.00 Onion; 2.00 Carrot; 2.00 stalk Celery; 1.50 liter Vegetable Broth; 4.00 tablespoon Extra Virgin Olive Oil; 2.00 sprig Thyme

Don't have some ingredient?

That's okay, we have alternatives.

What you need:

Stale Tuscan Bread: 300 grams

Cannellini Beans: 800 grams

Lacinato Kale: 1 bunch

Swiss Chard: 1 bunch

Tomato Paste: 2 tablespoons

Onion: 1

Carrot: 2

Celery: 2 stalks

Vegetable Broth: 1 1/2 liters

Extra Virgin Olive Oil: 4 tablespoons

Thyme: 2 sprigs(Optional)

Substitute ingredients

1 Option

Stale Tuscan Bread

Sourdough Bread: 300 grams