Ribollita Soup

Easy

2 Hours

2-3 People

INGREDIENTS

1 cup of chopped cabbage

1 piece of chopped potato

1 cup of chopped celery

1 chopped carrot

1 cup of chopped onion

2 garlic cloves, chopped

1/4 cup of extra virgin olive oil

1 teaspoon hot pepper flakes

1 cup fresh spinach

1 cup chicken broth

1 cup tomato sauce

1/4 cup red beans

2 slices of French bread

Salt and Pepper

PREPERATION

• Heat the olive oil in a large pot over medium heat.

• Add the onion, celery and carrots along with the chili flakes and salt.

• Cook until the vegetables are slightly tender.

• Add spinach, garlic, potatoes and cabbage to chicken stock with salt and pepper and stir.

• Add tomato sauce and stir well and cook for 1 hour and 30 minutes.

• Add the red beans in the last 20 minutes.

• Season the bread slices with olive oil and black pepper.

• Put them in the oven for two minutes at a temperature of 200 degrees.

• Pour the soup into a bowl and serve with toast.