Ribollita

1. Take a deep pan and heat up some oil in it.
2. Add chopped celery, butternut squash, cabbage and onion into the oil.
3. Add a pinch of salt and black pepper and sauté the vegetables for 10 minutes until they develop a certain color.
4. Now add garlic into the pan and let it cook for a minute.
5. Then add vegetable stock and 4 glasses of water into the pan. Add the cannellini beans on top and cook for a few minutes.
6. Now add the crushed tomatoes and grated parmesan. Mix them well and let the soup simmer for about 4 to 5 minutes until you see the parmesan completely dissolve.
7. Then add chopped kale and cabbage into the soup and mix once again.
8. Cook until both the cabbage and kale have dissolved into the soup well.
9. Now cut bread into small pieces and put them in. Bread should disintegrate inside the soup.
10. Season the soup with some more salt and black pepper powder.
11. Now ladle out a big bowl of soup and garnish with freshly grated parmesan and chopped parsley leaves!

Trivia

• Ribollita is mostly made with leftovers making it one of the cheapest soups ever.

It is a delicacy of Tuscany, a central Italian region, where locals grow up having this soup almost every day since it doesn’t cost much.