Ribollita(Servings: 8) - cooking recipe

Ingredients

olive oil
tomatoes, mashed in their own juice
cannellini beans
potatoes, cut in chunks
zucchini, thinly sliced
cauliflower, cut in pieces
cabbage (white and purple), coarsely chopped
Swiss chard, chopped
spinach
onion
bread, cut in chunks
herbs of choice
Odori (finely chopped red onions, celery, carrots, parsley and garlic)

Preparation

Ribollita is a wonderful soup you can cook all day.
The longer you cook it, the better it tastes.
It keeps in the refrigerator for several days and may be frozen.
Use any vegetables you like in any amount and combination.
There are no measurements and you can't make a mistake.