Tuscan Italian · Italy

Ribollita with Lentils and Greens

Name: Ribollita with Lentils and Greens
Total time: 40 min
Yield: 4 servings
Cuisine: Tuscan Italian
Ingredients: 1 cup lentils, cooked; 2 cups chopped kale; 1 cup canned diced tomatoes; 1 onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 loaf day-old bread, cubed

A traditional Tuscan vegetable and legume soup with lentils and greens.

40 minutes4 servings

Method

In a large pot, heat olive oil over medium heat. Sauté onion and garlic until soft.
Add lentils, tomatoes, kale, salt, and pepper. Simmer for 15 minutes.
Add bread cubes and cook until softened. Stir well.
Serve warm.

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