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Ribollita (Tuscan Vegetable Stew)

A Couple Cooks
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

Cannellini beans

2

Carrots

1 pinch

Chili flakes, dried

4

Garlic cloves

1

bunch Lacinato kale

1

Onion

1 handful

Parsley

10

Sage, leaves

1

Tomato

1

Zucchini

1 qt

Vegetable stock

1

Kosher salt and fresh ground pepper

2 tbsp

Olive oil

1

Multigrain or wholegrain sourdough bread

1

Parmesan cheese