Tuscan Ribollita

Weight:   650 gr. glass jar.
Ingredients:   Water, tomato, cabbage, onions, beans, potatoes, extra-virgin olive oil, bread, carrots, celery, zucchinis, tomato paste, salt, black pepper.
Description:   One of the most famous dishes of the Tuscan cuisine; in olden times farmers’ wives cooked large amounts of this soup together with stale bread, vegetables, cabbage and kale and boiled them again as a meal, hence the name, meaning “reboiled”, for days to come. Take a non-stick pan and reheat the Ribollita, adding a glass of water. When hot, pour it into bowls with a little extra-virgin olive oil, grated Parmesan cheese at will.
Conservation:   Refrigerate at +2/4°C after opening.