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Vegetarian Ribollita

Food Network Kitchen
  • 75 minutes
  • Serves 6

INGREDIENTS

3 cups

Baby spinach, leaves

1/2 cup

Basil, fresh leaves

1 15 ounce can

Cannellini beans

2

Carrots, peeled and diced (1/3 cup)

1

Celery, sliced (3/4 cups), rib

3 cloves

Garlic

1 tsp

Marjoram, dried

1

Onion, diced (2 1/2 cups), medium

1

sprig Rosemary, fresh

1

head Savoy cabbage

1 15 ounce can

Tomatoes

1

Zucchini, medium

10 cups

Vegetable broth

1

Black pepper, Freshly ground

1

Kosher salt

1/4 cup

Olive oil, extra-virgin

4 cups

Sourdough bread

1/2 cup

Pecorino-romano