Ribollita – 314 gr

According to the peasant tradition, this soup was prepared on Friday, a lean day, by putting together the leftovers of the previous day and then boiled several times over low heat; first with only vegetables, then with the addition of hard bread, hence the name “ribollita”: the more it is cooked, the tastier it becomes!

Ingredients: beans, black cabbage, savoy cabbage, chard, vegetable broth (water, onion, carrot, celery), leeks, potatoes, type 0 bread, onions, extra virgin olive oil, carrots, celery, tomato pulp, salt, garlic, sage, rosemary.

Nutritional values ​​per 100g of product: 168 kcal, 703 kj, fats 5.5 g of which saturates 0.8 g, proteins 8.2 g, carbohydrates 21.4 g of which sugars 2.5 g, salt 1 g.