This is a very simple, tasty, inexpensive, nutritious and quick meal, using whatever beans, greens and pasta we may have on hand. You may use tinned beans and frozen greens, small pasta or larger sized or even rice, millet, quinoa or cous cous. Ultimately, this recipe should serve as an inspiration to explore combination of…
vegan bean soup
Ribollita – A Peasant’s Delight: Bean and Cavolo Nero Soup
Ribollita in Italian means re-boiled. It is a traditional and hearty Tuscan soup that was originally made by using leftover vegetable soup heated in an earthenware pot with thinly sliced onions and olive oil sprinkled atop. It may date back to the Middle Ages, when servants would gather up the lords’ left-over and food-soaked flat…
