Zuppa di ribollita is the Italian name. The traditional Ribollita is a famous Tuscan hearty soup made with bread, vegetables, and sometimes meat.

INGREDIENTS

– Red onion & Carrots – Parsley root & Celery stalks – Garlic cloves – Olive oil – Ground pork – White wine – Spinach/kale or any other greens you like

INGREDIENTS

– Water or chicken stock – Zucchini – Potatoes – Tomatoes – Cannellini beans – Red wine vinegar – Parmesan – Salt and pepper

– Leftover sourdough or crusty bread – Extra virgin olive oil – Oregano – Rosemary or basil – Salt

For the bread croutons:

Clean and chop the carrots, celery, garlic, onion and parsley root. Swipe up for the recipe page!

How to make

Mix ground pork with the white wine. In a soup pot, pour olive oil and place the pot on medium heat on the stove.

How to make

Add the meat with the wine and cook until the liquid evaporates. Stir often. Add the chopped carrots, garlic, celery, onion and parsley root.

How to make

Stir to combine all ingredients. Cook until vegetables are translucent. Add the greens and stir. Add chicken stock, cubed zucchini and potatoes.

How to make

Add tomatoes. Stir. Reduce heat and simmer, stirring occasionally until zucchini and potatoes are soft, for about 30 minutes.

How to make

Add the beans. Add the vinegar and correct the taste with salt and pepper. Serve with bread croutons and shaved Parmesan cheese.

How to make

Choose leftover bread. Preheat oven. Toss bread with 3-4 tablespoons olive oil, salt, oregano, rosemary or basil, on a rimmed baking sheet, squeezing to moisten.

How to make the bread croutons:

Toast in the oven, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool then use.

How to make the bread croutons:

For the best results make sure you read the full recipe! Stay warm, my friends, and don’t forget: Cooking is love made visible!