RIBOLLITA

Warm up with a bowl of ribollita Toscana, a classic Tuscan vegetable soup with bread.

WHAT’S In RIBOLLITA  :

– 4 slices Crusty Italian bread, such as La Brea Bakery Italian Round – 2 tablespoons extra virgin olive oil – 1 yellow onion, diced

INSTRUCTIONS

Cut the bread slices in halves or into 1-2 inch cubes. Toast until golden and set aside.

1:

Heat the oil in a large pot over medium heat. Add the onion, carrot, and celery and sauté until softened, about 5 minutes.

2:

Add the garlic, pepper flakes, salt, and cabbage and cook another few minutes.

3:

 Add the tomatoes, broth, beans, and herbs. Bring to a simmer and cook, partially covered for 20 minutes.

4:

Remove the herbs and stir in the kale. It will seem like a lot of kale, but it really cooks down. Continue to simmer until the kale has wilted, about 5 minutes.

5:

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