Classic ribollita
2 peeled onions, roughly chopped
2 carrots, peeled and roughly chopped
3 peeled cloves of garlic
3 ribs of celery, roughly chopped
2 tbsp olive oil
250g tin cannellini beans, in juices
400g tin chopped tomatoes with juices
2 bay leaves
4 thick slices of Johnston Mooney & O'Brien bread
200g kale, washed and chopped
Serves
4
Preparation Time
10 minutes
Cooking Time
70 minutes
Main ingredients
Beans, Vegetables, Bread
Recipe Type
Soups, Dinner, Bread
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy