Ribollita is one of Tuscany’s most beloved soups. Traditionally, this soup is made with leftover bread and a bevy of vegetables. However, we leave the bread out of our base and simply load it up with vegetables. Tomatoes, escarole, carrots, onion, celery, garlic and cannellini beans make this a wonderfully hearty and healthy soup. Buy some great bread, leave it out for a few days to get a bit stale. Then when you’re ready to enjoy this soup, tear the bread into chunks, place them in the bottom of your bowl, and ladle the hot soup on top. Or not! Simply enjoy this as a gluten free delight.
Vegan. Gluten Free.
Tomato, onion, carrot, celery, escarole, cannellini beans, garlic, salt, pepper, olive oil, water.