Ribollita
5
Points® value
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
4
Difficulty
Easy
A classic, hearty soup originally from Tuscany, made with veggies, beans and leftover bread.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Carrots, raw
1 medium, finely diced
Celery, Raw
2 stick(s), finely diced
Garlic
3 clove(s), crushed
Fennel Seeds
1 teaspoon(s), level
Dried Mixed Herbs
1 teaspoon(s)
Tinned Tomatoes
1 can(s), large
Cannellini Beans, cooked
1 can(s), large, drained
Kale, raw
120 g, Cavolo nero, shredded and thick steams removed
Ciabatta Bread
150 g, torn into chunks
Egg, whole, raw
4 medium, raw
Vegetarian parmesan style hard cheese
15 g