Ribollita

Name: Ribollita
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 small bunch asparagus (if available); 1 leave bay; 2 handfuls the inside (guts) of stale bread, broken into pieces, crust removed; 1 small can chopped tomatoes/couple of fresh tomatoes; 2 carrots, diced; 1 stalk celery, diced; 1 liters chicken stalk (vegetarian alternative: vegetable stalk or water); 4 servings chili flakes; 4 servings good extra virgin olive oil for topping; 2 cloves couple of garlic; 1 bunch greens, washed well & chopped into manageable pieces (we use & grow bietola): cavolo nero, kale, chard, etc; 118 milliliters beans (we use & grow borlotti or cranberry beans), soaked over night, drained or fresh; 4 servings olive oil; 1 onion, diced; 118 milliliters peas (if available); 4 servings salt & pepper; 1 tomato

Ribollitan is a dairy free main course. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 694 calories, 35g of protein, and 50g of fat each. A mixture of carrots, chili flakes, onion, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 20 minutes.