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Product information

This is a ribollita, a twice-cooked Tuscan soup. On the first day the soup and the beans must be cooked, and on the second day reheated so that it develops a full, ripe flavour. A bit of fermentation? We start soaking the beans a day earlier, preferably several different varieties. Then the next morning we cook them until tender and creamy. Then come the vegetables, carrot, celery and onion (tre aromatichi) plus cabbage and miso for savouriness, again cooked with kombu and savory for digestibility.
Ribollare is when the customer reheats it once more at home!

Features

Organic
Vegan

Nutritional values

Per 100 ml prepared:

Energy: 214 kJ, 96 kcal
Fats: 51 gr
Of which saturated: 0.25 gr
Carbohydrates: 5.74 gr
Of which sugars: 1.11gr
Proteins: 2.09 gr
Salt: 0,56g

Ingredients

water, broccoli*, fried onion* (onion*, sunflower oil*) carrot*, CELERY*, beans* (varying types 11%) , tomato puree*, tapioca starch*, olive oil*, miso*(SOYA*, rice*, salt, koji culture, yeast), sunflower oil*, parsley*, garlic*, savory*, black pepper*, bay leaf*, kombu seaweed*
*= organic
Suitable for vegans

Allergens

Celery
Soya

Heat in a pan, dilute with half a jar of water (200 milliliters)
Soup to go with toasted farmhouse bread without salt (as eaten in Tuscany) with extra olive oil and ripe oxheart tomato on top. Fits perfectly in the Mediterranean diet!
After opening, store refrigerated (max 7 ºC) and consume within a short period.

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