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Tuscan Ribollita

The Foodie Physician
  • minutes
  • Serves 4

INGREDIENTS

1

Bay leaf

1 can

Cannellini beans

2

Carrots, peeled and chopped (3/4 cup)

2

Celery stalks, chopped (3/4 cup)

3 cloves

Garlic

1

Onion, chopped (1 1/2 cups), large

1/8 tsp

Red chili flakes

4

sprigs Thyme, fresh

1 can

Tomatoes

1

bunch Tuscan kale

1 tbsp

Tomato paste

1

Salt and pepper

2 tbsp

Olive oil plus

2 cups

Bread such as ciabatta, firm

1

Parmesan, rind

2 tbsp

Parmesan cheese, grated

4 cups

Vegetable or chicken stock or water, low sodium