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This dish uses one preparation, which has its own recipe. Each is shown at the quantity its own recipe makes.
- Light Vegetable StockCook preparation
Tuscan Ribollita
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Step 1 of 5
1 of 5
Sweat onion, carrot, celery and garlic in three fifths of the oil for 10 minutes.
Suggested from the step’s words, “10 minutes”.
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What you are cooking with
- 150 g Onion, diced
- 150 g Carrot, diced
- 100 g Celery, diced
- 400 g Cavolo nero, stalks removed, shredded
- 300 g Savoy cabbage, shredded
- 600 g Cooked cannellini beans
- 300 g Tinned tomatoes
- 250 g Stale country bread, vegan, torn
- 1.5 L Light Vegetable Stock
- 50 ml Olive oil
- 12 g Garlic
- 5 g Thyme
- 4 g Salt