Also known as ribollita. A Tuscan stew of cannellini bean and escarole and seasonal summer vegetables stewed in a rosemary tomato broth finished with crusty bread and parmesan.
Short History: Ribollita comes from the middle ages in the Tuscan region of Italy – peasants who served royalty with taking 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, or microwave on high for 2 mins. Toast the bread.
“Very hearty and very tasty.” – Michael Si. from Phoenix
“Simple yet very delicious.” – Laura To. from Scottsdale
“I really enjoyed this with the crostini and apricot preserves. You are excellent at combining savory and sweet.” – Katrin Ne. from Scottsdale