Recipe Name Ribollita Submitted by Guest Recipe Description Tuscan bean and vegetable soup with bread. Quantity 1 Quantity Unit large pot Prep Time (minutes) 30 Cook Time (minutes) 3 Ready In (minutes) 33

Ingredients Amount Measure Ingredient 1 1/4 cups great northern beans, dry 1 large Onion, chopped 2 stalks large (11"-12" long) celery, diced 2 medium carrots diced 1 large (3" to 4-1/4" dia.) potatoes cubed 1 bulb Fennel, thinly sliced 1 bunch Kale, stalks removed and discarded 5 cups swiss chard 3 cups, shredded Cabbage, about 1/3 head 1 cup tomatoes canned, whole Italian 6 slices bread (white) 6 tablespoons olive oil Steps Sequence Step 1 Saute onion, carrot, celery, fennel and garlic in olive oil. When soft, add chard, kale