Soup

Ribollita ( twice cooked )  is a flagship soup from Tuscany, Italy made with kale, cannelloni beans,potato, and garden vegetables, served with crusty bread and drizzled with a lemony rosemary olive oil. Its consistency is a thick stew and goes well with a dry white wine… good on winter days or when you’re clogged with all the cheeses you’re eating.

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Although it I tasted slightly vinegary, I did like it and would recommend it.

 

 

 

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