Ribollita (Tuscan Vegetable Soup) 24 oz, for 2


Ribollita is a hearty Tuscan soup filled with stewed tomatoes, carrots, onions, celery, white beans, zucchini, kale (or spinach), eggplant, and garlic – and is served over ciabatta croutons (the bread is submerged in the soup). Suggestion: before serving sprinkle Parmesan or mozzarella cheese over the top.  Serves 24 oz, for 2.

*Ribollita literally means ‘reboiled’ in Italian. Soup can be made gluten-free if we omit the croutons. 

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