Ribollita - Tuscan Bean Soup
recipe

A traditional Tuscan bean soup filled with flavor and heartiness, combining delicious vegetables, beans, and bread for a perfect meal.
Preparation Time: 1 hour
Serving Size: 4

Ingredients:

- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, diced
- 1 celery stalk, diced
- 1 potato, diced
- 1 zucchini, diced
- 400 g leeks, sliced
- 1 liter vegetable broth
- 400 g white beans (canned), rinsed
- 4 slices of stale bread
- 1 tsp fresh rosemary
- Salt and pepper to taste
- Parmesan cheese for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add carrots, celery, potato, zucchini, and leeks. Cook for about 5-7 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth and add the white beans. Let the soup simmer on low heat for about 20 minutes, until the vegetables are fully cooked.
4. Stir in the stale bread and mix well. Allow the soup to simmer for another 10 minutes until the bread is completely absorbed into the mixture.
5. Season with rosemary, salt, and pepper. Serve the soup with grated Parmesan cheese on top.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 8 g

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