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


Back to the ingredients table

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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