RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)

Name: RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)
Yield: 6.0
Ingredients: 5.0 cup Chicken Stock; 1.0 pound Chicken Breasts Skinned; 2.0 Bay Leaves; 3.0 tablespoon Olive Oil; 1.0 Onion Chopped; 2.0 Garlic; 2.0 Carrots Diced; 2.0 Celery Stalk; 1.0 Sweet Green Pepper Diced; 2.0 cup Cabbage; 1.0 T Dried Thyme; 1.0 T Dried Rosemary; 19.0 ounce Tomatoes Coarsely Chopped Undrained; 0.25 teaspoon Pepper; 10.0 ounce Spinach Frozen; 0.5 cup Parsley Fresh; 1.0 Sm Zucchini; 19.0 ounce White Kidney Beans Drained Amp Rinsed; 8.0 Sl French Or Italian Bread Stale; 1.0 cup Parmesan Cheese

RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP) is a home-style recipe made with Chicken Stock, Chicken Breasts Skinned, Bay Leaves, Olive Oil, Onion Chopped, and Garlic. Serves 6.

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🍽 Für 6.0

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5.0 cup Chicken Stock
1.0 lb Chicken Breasts Skinned
2.0 Bay Leaves
3.0 tbsp Olive Oil

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Zubereitung (Vorschau)

1
simmer for about 20 minutes or until chicken is no
2
longer pink inside. Remove chicken and discard the

bones. Dice meat and set aside. Discard bay leaves.

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RIBOLLITA (TUSCAN VEGETABLE &amp; BREAD SOUP)

Zutaten

Zubereitung (Vorschau)

RIBOLLITA (TUSCAN VEGETABLE & BREAD SOUP)