Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with garlic crostini and apricot preserves.
Short History: Ribollita comes from the middle ages in the Tuscan region of Italy – peasants who served royalty with take the bread and other leftovers after their meals and use them to make a new meal of their own. They would take beans, spices, vegetables from their gardens, etc. and add them to the pot, and add olive oil. The Tuscan traditional saying that goes with this dish is “non buttar via niente” – which means don’t throw away anything! This Ribollita from The Vegan Taste will give you fiber, folic acid, potassium, carotene, antioxidants, and more!
Reheating Instructions: Bring to a simmer over medium and simmer until warm.
“Very hearty and very tasty.” – Michael Si. from Phoenix
“Simple yet very delicious.” – Laura To. from Scottsdale
“Lovely.” – Carol Po. from Phoenix