- TV & Video
- Renovation & Decorating
- How To
- Be Healthy
- home beautiful
Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.
1. Heat olive oil in a large heavy-based saucepan over a medium heat. Add onion, garlic, carrot and celery and cook for 5 minutes or until onion is soft.
2. Add silverbeet, cabbage and zucchini and cook for 5 minutes or until silverbeet softens. Add beans, tomatoes, wine and stock and bring to the boil. Add thyme and bay leaves. Reduce heat to low and cook for 30 minutes.
3. Add bread and cook for a further 5 minutes or until bread has softened.4. Ladle soup into 4 serving bowls and top each with fresh thyme sprigs and drizzle with extra virgin olive oil to serve.
Salty, sweet and so good, this salad stack has it...
Light as a feather with a delicate citrus zing...