Ribollita
Ingredients
- 3 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 6 cups vegetable broth
- 1 (15 oz) can cannellini beans, rinsed and drained
- 1 bunch kale, stemmed and chopped
- 4 slices stale rustic bread, torn into pieces
- 1 tsp dried thyme
- Salt and black pepper to taste
- Parmesan cheese for serving (optional)
Contains: dairy, gluten, celery
How it starts
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat, then sauté the onion, carrots, and celery until softened.
- 2
Stir in the minced garlic and dried thyme, cooking for one minute until fragrant.
+ 5 more steps in the app
Cook Ribollita hands-free with step-by-step cooking mode and a built-in timer. Then let Mealody take over the harder question: stock your fridge once, and it tells you what to cook at breakfast, lunch and dinner, from what you already have, and safe for everyone at your table.
