Ribollita Bread Soup
 
 
Author:
Recipe type: soup
Cuisine: Italian
Ingredients
  • 2 tbs olive oil
  • 1 medium onion, diced, 2 cups
  • 1 carrot diced, 1 cup
  • 2 stalks celery, 1 cup
  • 6 cloves garlic, minced
  • ½ cup diced turnip
  • 1 15 oz can diced tomato and juices
  • 3 vegan stock cubes, I use Rapunzel (amazon)
  • 1 cup sliced leeks
  • 1 cup canellini beans
  • ½ cup garbanzo beans
  • 6 cups chopped tuscan lacinato kale
  • 3 cups bread cubes
  • salt and pepper to taste
  • 10 cups purified water
Method
  1. In large dutch oven heat oil then saute all vegetables for 5 minutes.
  2. Add garlic, cook 1 minute then add tomatoes, water, beans, kale turnip, stock cubes.
  3. Season with salt and pepper, bring to boil , reduce heat add bread cubes, simmer 30 minutes.
  4. Serve with thick cut toasted bread.
Recipe by Harvest Eating at https://harvesteating.com/380-ribollita-bread-soup/