Name: Ribollita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup onion, diced; 2 cloves garlic, minced; 3 strips bacon, diced; 1 red pepper, diced; 2 stalks celery, sliced; 1 cup carrots, sliced; 1 (14.5) oz can diced tomatos, undrained; 1 quart vegetable broth; 5 oz frozen chopped spinach; 3 cups stale bread, cubed; 2/3 cup lentils, uncooked; black pepper & cayenne pepper, to taste; parmesan cheese, optional

Ribollita

Print Recipe

★★★★★

5 from 3 reviews

A hearty soup packed with veggies and bread that will keep you warm on a cold winter day.

Author: Author: Lindsay L
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 1x

Ingredients

Scale

3/4 cup onion, diced
2 cloves garlic, minced
3 strips bacon, diced
1 red pepper, diced
2 stalks celery, sliced
1 cup carrots, sliced
1 (14.5) oz can diced tomatos, undrained
1 quart vegetable broth
5 oz frozen chopped spinach
3 cups stale bread, cubed
2/3 cup lentils, uncooked
black pepper & cayenne pepper, to taste
parmesan cheese, optional

Cook Mode Prevent your screen from going dark

Instructions

Cook lentils according to package directions.
Meanwhile, in a large pot or dutch oven, saute first six ingredients for 5-7 minutes.
Add tomatoes (with their liquid), broth, spinach, bread and cooked lentils and spices and let simmer until veggies reach desired tenderness.
Serve topped with parmesan cheese if desired.

Find it online: https://www.theleangreenbean.com/ribollita/