A Classic Ribollita: Tuscan Bean Soup Recipe | Diaries Of Nia

A Classic Ribollita: Tuscan Bean Soup Recipe

A Classic Ribollita: Tuscan Bean Soup Recipe


Ingredients:
10 oz. butternut squash peeled and cut into 1⁄2″ cubes (about 2 cups)
1 small zucchini, cut into 1⁄2″ cubes
4 large kale leaves, stemmed and chopped
1 medium waxy-style potato, peeled and cut into 1⁄2″ cubes
salt and freshly ground black pepper, to taste
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Instructions:
  • First step is Drain beans and transfer to a 3-qt. saucepan and add 4-5 cups water. Bring to a boil and reduce heat to low; simmer, covered, until beans are tender, 40–45 minutes.
  • And then, If you are using canned beans, skip the first step.
  • And then, visit for full instruction : https://www.31daily.com/tuscan-bean-soup/



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