Tuscan Ribollita Soup
Tuscan Ribollita Soup
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
Instructions
- In a large pot over medium-high heat, brown the bacon. Add the leek, carrots, celery and garlic and cook for 2 minutes. Season with salt and pepper. Add the broth, beans, cabbage and herbs. Bring to a boil. Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.
- When ready to serve, divide the bread and cheese among the bowls and top with the soup.
Tuscan Ribollita Soup