Ribollita
30 min
Veggie
57924
For 2 Portions
400 g
whole tomato, canned
240 g
cannellini beans, canned
160 g
sourdough bread
160 g
kale
10 g
Parmesan
4 sprig(s)
thyme, fresh
2
carrot
1
yellow onion
1 stalk(s)
celery
480 ml
vegetable broth
4 clove(s)
garlic
3 tbsp
olive oil
1/2 tsp
chili flake
pepper
salt
1. All set?
2. Preheat oven to 375°F (conventional).
3. Tear bread into 1 ½ inch (4cm) chunks. Transfer to a lined baking sheet, then drizzle with some olive oil (½ tbsp p.p), sprinkle with salt and toss to coat. Bake for about 10 min or until golden brown and just dried out.