Easy Vegetable Ribollita Recipes

 

Easy Vegetable Ribollita Recipes

The ingredients Easy Vegetable Ribollita Recipes

  1. 2 cups homemade sourdough rye bread cubes
  2. 1 cup steamed Kabocha squash
  3. 1/2 cup minced onion
  4. 1 stalk celery
  5. 3/4 cup cooked srounted cranberry beans
  6. 3 cups chopped Kale
  7. 2 cloves minced garlic
  8. 1 teaspoon cumin seeds
  9. 1/2 teaspoon mustard seeds
  10. 1 pamasian cheese rind
  11. sodium and pepper
  12. Pine nut products for garnishing

Step-step making Easy Vegetable Ribollita Recipes>

  1. In a hot sauce pan over medium heat, add 2 Tsp of Olive oil. Saut onion, garlic and cumin seeds and mustard seeds in the oil until aromatic and vegetables are slightly golden. Season it with salt and pepper.

  2. Stir in beans and its cooking juice and add some extra water. Throw in steamed Kabocha squash, roasted bread cubes and cheese rind. Add chopped kale green at this step.

  3. Bring them to a boil then reduce to simmer for 15 minutes.

  4. Serve hot. Top with toasted pineseeds.