Ribollita is a common soup in Tuscany, always made with bread and vegetables. There are countless recipes around the web, but one of the main ingredients is always white beans and leftover bread. This is a perfect recipe for when you’ve got a loaf of bread sitting around going stale.
This rustic ribollita soup recipe is packed with hearty white beans and leafy greens, and if cooked with vegetable broth, it’s completely vegetarian. This is one of my favorite soups on rotation for meatless Mondays!
Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.
She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mom's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.
Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.