Ribollita | The Olive Oil Source


Source: The Olive Oil Source
November 01, 2005

Sauté onion, garlic, Swiss chard, carrots, celery, and sliced potatoes.

Add to white beans prepared as for bean soup above.

Simmer ingredients together.
Layer the mixture in a tureen with lightly toasted bread.
The bread soaks up the liquid leaving a dish the consistency of thick stew.
Drizzle olive oil over at the table.