Рецепт Ribollita copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati

• 1 lb of cannelini beans (dry)-soaked overnight, then cooked for approx 1 hour
• 1lb red cabbage
• 1 lb savoy cabbage
• 1/2 lb fresh spinach-cleaned
• 1/2 lb of red, ripe tomatoes
• 1 potato
• 1 stick celery
• 1 carrot, peeled and cleaned
• 1 small onion
• 2 garlic cloves
• dash of thyme
• dash of salt
• 1/2 lb of crusty bread sliced thick
• grated pecorino cheese
• 1/4 cup extra virgin olive oil
• 8 cups vegetable broth
• handful fresh parsley leaves chopped

Инструкции