Ribollita (Tuscan Soup)

Cook this the day before and let it all infuse and you're definitely backing a winner!

This is a very delicious and hearty dish, it is a great way to use up a load of leftover veg (to clear the way for your next Vegetropolis Veg Box!) and traditionally in Tuscany, old bread is used up in this dish too!

2 tbsp olive oil, to fry
(I add a touch of spring water to the oil when ever i'm 'frying' - as there is much evidence to show that frying destroys nutrients.)
1 large or 2 small onions
3 small carrots
2 leeks
2 sticks celery

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