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  • Carrot: 2 Large
  • Onion: 2 Large
  • Celery: 3 stalks
  • Garlic: 2 Teeth
  • Parsley (chopped): 2 Tablespoons
  • Olive oil: 2 Tablespoons
  • Potato: 2 Medium-Sized
  • Courgette: 1 Average
  • Spinach: 250 g
  • Pulp, tomato: 350 g
  • Water: 2 Cups large
  • Salt and pepper: taste. -
  • Bread (hard): 3 Slices


After peeled onions, celery, garlic and carrots, pica-if everything. Add the parsley. However, in a large pan, heat the olive oil. Joins all the ingredients earlier.

Bypasses until the vegetables are tender. Peel the potatoes and the courgettes and cut in small cubes. Wash the spinach, and then cut the feet. Potatoes, courgette, spinach and tomatoes go, then, to the pot.

Joins the water, cover, and let cook close to 20 minutes.

Spices to taste, joins, and bread and it is to cook a half hour. Go to the table hot.

Share Recipe: Ribollita

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