This Ribollita recipe from Eataly is the perfect summer soup! I love to make it with freshly harvested vegetables from my garden.
This Tuscan vegetable soup recipe from Eataly is perfect for summer and fall. I love to make Ribollita with the veggies from my garden. This is a hearty and rustic dish that makes great leftovers!
Ingredients:
1 bunch Tuscan kale, cut into 2-inch ribbons
1 head savoy cabbage, cut into 2-inch ribbons
1 bunch Swiss chard, cut into 2-inch ribbons
2 russet potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 zucchini, diced
1 rib celery, diced
2 leeks (white parts only), sliced
2 cloves garlic, sliced
2 cups cooked cannellini beans, half pureed
3 tablespoons extra virgin olive oil, plus more for finishing