Ribollita (Tuscan Vegetable Soup) with Lentils, Fontina Cheese, Couscous (24 oz., for 2)


Ribollita is a hearty Tuscan vegetable soup filled with roasted eggplant, stewed tomatoes, carrots, onions, celery, yellow squash, red bell peppers, mushrooms, brown lentils, and garlic. Jay’s version is served with a side of couscous and shredded Fontina cheese. #PlantBasedCuisine #2022SoupMeal

*Prefer gluten-free? We can substitute brown rice-quinoa for couscous. Prefer dairy-free? We’ll skip the cheese. Make a request in the notes section.

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