Name: Tuscan Ribollita Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 3 slices bacon, cut into lardons; 1 small leek, halved lengthwise and thinly sliced; 2 carrots, thinly sliced; 2 celery stalks, thinly sliced; 2 garlic cloves, chopped; 5 cups (1.25 litres) chicken broth; 1 can (19 oz/540 ml) white beans, rinsed and drained; 2 cups (170 g) Savoy cabbage, shredded; 1 tsp herbes de Provence; 2 cups (100 g) stale bread, toasted and cubed; 1 cup (120 g) Parmesan cheese shavings

Note from Ricardo

This is a traditional Tuscan soup. Ribollita means to boil again in Italian and, true to its name, this soup is even better served the next day.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Tuscan Ribollita Soup

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Ingredients

Preparation

Note from Ricardo

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