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!Ingredients2 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 onions3 small carrots2 leeks2 sticks celery(all chopped small)2 potatoes, peeled and cut into cubes3 garlic cloves, crushed2 Bay leaves, small sprig of Thyme. 250g dried Cannellini...