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italianmedium
Ribollita
This Tuscan bread soup is the epitome of Italian comfort food. It’s thick, hearty, and packed with vegetables, making it perfect for using up leftovers.
Ready in 60 minutes · serves 6 · 350 calories per serving · italian cuisine.
60
min total
6
servings
350
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 bunchkale
- 1/2 headcabbage
- 2 mediumcarrots
- 2 stalkscelery
- 1 cantomatoes
- 6 cupsvegetable broth
- 2 cupsstale bread
- 2 tablespoonsolive oil
- to tastesalt
- to tastepepper
Instructions
- 01
Sauté celery, carrots, and onion in olive oil until soft.
- 02
Add chopped kale, cabbage, and tomatoes, cooking until wilted.
- 03
Pour in the broth and bring to a simmer.
- 04
Stir in stale bread and cook until thickened.
