Name: Ribollita
Prep time: 13 h 5 min
Cook time: 13 h 5 min
Total time: 13 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 6 slices coarse country bread; 3 carrots, peeled and chopped; 4 celery stalks, chopped; 1 Tb chopped fresh thyme; 2 garlic cloves; 118 milliliters extra-virgin olive oil, plus more for &nbsp drizzling; 237 milliliters chopped canned plum tomatoes; 2 teaspoons salt; 6 servings Salt and freshly ground pepper, to taste; 454 grams savoy cabbage or 1/3 lb. each kale, Swiss &nbsp chard and savoy cabbage, tough stems &nbsp removed and leaves coarsely chopped or &nbsp shredded; 1 Tb tomato paste; 946 milliliters water; 355 milliliters dried white beans, preferably &nbsp cannellini; 1 yellow onion; 2 yellow onions, chopped

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Ribollita

Ribollitan is a vegan soup. This recipe makes 6 servings with 363 calories, 10g of protein, and 19g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have olive oil, salt and pepper, onions, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 13 hours and 5 minutes.