The Tuscan ribolitta is full of finds from the vegetable drawer and the pantry – it tastes a little better every time it is reheated.
Do your New Year’s resolutions still apply? Eat more vegetables, drink less, reduce meat? I’ve decided that less food will end up in the trash and that I’ll cook ahead more often. The Ribolitta combines both projects: Leftovers from the whole week end up in the pot – and the soup tastes good for days.
Ingredients
- 400 g dried cannellini beans, alternatively 2 cans of cannellini beans
- fresh rosemary
- 1 large onion
- 2 carrots
- 1 stick of celery
- 2 small potatoes
- 3 peeled tomatoes
- fresh thyme
- 1 bunch of chard
- 1 bunch of black cabbage
- 1/4 savoy cabbage
- 300 g stale white bread, such as ciabatta
- about 2 liters of vegetable broth or hot water
- Extra virgin olive oil
- Salt
- pepper