how to prepare the tuscan traditional soup with mixed vegetables and legumes: step.by-step photographed recipe presented by italian homemade cooking

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ITALIAN RECIPES TRADITIONAL AND CREATIVE

Italian language

Photographed recipe: how to prepare the ribollita soup, Italian traditional recipe of Tuscany

PREPARATION: step-by-step photographed recipe

	prepare the soup of legumes following the basic recipe and keep it rather liquid
if frozen add 4 pints of broth/stock
	cleanse and cut the vegetables, beginning from those requiring a longer cooking time: carrots and onion
add to the ribollita as soon as you cut them
	the sliced black cabbage leaves are the basic ingredient for this soup
of the savoy cabbage it would be better to use only the hearth
	end with the pumpkin cut to cubes
boil at very low heat and stir, for avoiding the legumes on the bottom become sticky
	as soon as the vegetables are softened add the bread stir well until melted, for making the soup dense
serve in a bowl with a little of extra virgin olive oil

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