Ribollita

30 min

Veggie

33826

For 2 Person

1 cup(s)

cannellini beans, canned

1

yellow onion

1 stalk(s)

celery

4 sprig(s)

thyme, fresh

2 tbsp

Parmesan

2 slice(s)

sourdough bread

2 cup(s)

whole tomatoes, canned

1 bunch(es)

kale

2

carrots

pepper

vegetable broth

olive oil

chili flake

salt

garlic

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 <timer> or until golden brown and just dried out.

www.kptncook.com

Ribollita PT30M For 2 Person pepper 1 cup(s) cannellini beans, canned 1 yellow onion 1 stalk(s) celery 2 cup(s) vegetable broth 4 sprig(s) thyme, fresh 2 tbsp Parmesan 2 slice(s) sourdough bread 3 tbsp olive oil 0.5 tsp chili flake 1.5 cup(s) whole tomatoes, canned 0.5 bunch(es) kale salt 4 clove(s) garlic 2 carrots

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