Tuscan Ribollita

Mediterranean · Italy

Tuscan Ribollita

Traditional Tuscan hearty bread, white bean, and cavolo cabbage stew simmered to thick perfection.

50 min Easy Serves 4$3.67 estimated
Dairy-free
Halal
Vegan
Vegetarian

Contains: Gluten

Ingredients

  • Bread

    150 g

    $0.60

  • Canned Cannellini Beans

    1 tin

    $0.90

  • Kale

    100 g

    $0.30

  • Carrots

    1 medium

    $0.14

  • Onions

    1 medium

    $0.22

  • Garlic

    2 cloves

    $0.02

  • Tinned tomatoes

    1 tin

    $1.10

  • Olive oil

    3 tbsp

    $0.29

  • Thyme

    1 tsp

    $0.09

  • Salt

    1 tsp

    $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

  1. 1

    Sauté diced onion, carrot, and garlic in olive oil until tender and fragrant.

  2. 2

    Stir in chopped kale, thyme, and tinned tomatoes, cooking for 5 minutes.

  3. 3

    Add cannellini beans with their liquid and 500 ml of water; bring to a simmer for 15 minutes.

  4. 4

    Tear stale bread into chunks and submerge into the simmering soup to soak and thicken.

  5. 5

    Cook gently for another 10 minutes until thick and porridge-like, then season with salt and extra virgin olive oil.

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