@our_cookingjourney: So many of you have asked me for a Ribollita Toscana recipe and so I thought - why not share it for Food Waste Action Week! 🙌 Ribollita is a proper rustic, hearty Tuscan soup and was literally born from leftovers. It gets its name from the concept of “re-boiling” the ingredients to create a nutritious recipe and this makes it another great example of la cucina povera. This dish is packed full of vegetables, leafy greens and beans - all the good stuff! 🥬 Each family has their own version and we tend to use whatever is in season or available that day alongside leftover, old, stale bread. If you’ve never tried it you have to make this one. Once cooked, the ribollita will be a bit solid but you can add a little bit of the broth or stock if you want to make it more like soup. Ingredients 👇 Or you can find the full written recipe on my website (link in bio) Serves: 2-4 1 onion 1 celery stick 1 carrot 2 sprigs of thyme 1 tbsp tomato paste 100g savoy cabbage 100g chard 100g cavolo nero 1 potato 250g of cooked cannelloni beans Fine sea salt and freshly ground black pepper 250g bread (stale, old or toasted) Extra virgin olive oil #lovefoodhatewaste #leftoverecipe #cucinapovera #ribollitatoscana #recipeshare #vegan #veganrecipe #vegetarian #meatfree #italianfood #italiancuisine #seasonal #foodwaste #bread #nowaste #soulfood

Francesco Mattana

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Region: GB

Monday 17 March 2025 20:54:00 GMT