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Ribollita (light)

250 g cannellini beans (cooked)

150 g Tuscan kale

1 carrot

1 celery stalk

4 tomatoes

1 pinch of assafetida

2 bay leaves



Extra Virgin olive oil

1 cup of vegetable stock


Dice the carrot, celery and tomatoes finely. Remove the kale stalk and cut in 1 cm stripes.

In a pan heat a couple of tablespoon olive oil with a punch of assafetida. Add carrots, celery and bay leaves and stir for a couple of minutes. Add tomatoes and rosemary and stir well. Add the Tuscan kale and let it cook for a couple of minutes and then add the vegetable stock. Season at your taste with salt, lower the fire to the minimum, cover the pan and cook for another 30 minutes adding more vegetable stock if needed. Once the vegetables are ready add the cannellini beans and cook for another 10 minutes. Serve warm with bread slices.

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