Ribollita – Hearty Tuscan Bean, Bread, and Vegetable Stew
(vegetarian, dairy free)
Ribollita is a thick Tuscan stew and its name means “reboiled” in Italian. It is a staple of Tuscan cuisine and is typically made with day-old bread, hence the name “reboiled.” This wonderful stew is made up of pancetta, carrots, celery, tomatoes, kale, lots of garlic, fresh basil, Cannelloni bean, olive oil, thickened with day-old bread and served with parmesan cheese. It is hearty, filling, infinitely nourishing, and flat-out, the sort of food we crave for during cold nights.
Beans: is a great source of fiber and protein, as well as micronutrients like iron, calcium and phosphorus.
Carrot: are high in beta-carotene, vitamin A & antioxidants, which are beneficial for your skin & strengthen the immune system.
Celery: is a great source for dietary fiber.
Tomatoes: have a long list of health benefits and they are rich in vitamins C & K, potassium & folate. The bright red color comes from the phytonutrient lycopene which enhances its benefits by cooking with oil.
Garlic: is an immune-boosting herb that is loaded with antioxidants & has anti-inflammatory properties.
Kale: is packed with nutrients like vitamin A, K, C and manganese.
32 oz of soup
(4 starter servings)