Ribollita
A classic Italian soup is exactly what you need after a long day backpacking. It uses old crusty bread plus a few flavorful ingredients to fill the belly.
Ribollita
Tested by
bearcanbetty
Servings
Ingredients
15
Minutes
~6 oz / ~160 g
Weight per serving
High Calorie, Dairy Free, Vegan, Vegetarian, Gluten Free
Ingredients
- Olive Oil - 2 TB / 25 g
- Tomato Paste - 1 tube / 4.5 oz / 135 g
- Garlic cloves / powder - 2 cloves / 1/2 tsp / 2 g
- Italian Seasoning / Oregano - 1 TB / 5 g
- Green beans / Green Veg - 8 oz / 225 g
- Salt - 1 tsp / 5 g
- Water - 16 oz / 450 ml
- Old Crusty White Bread - 4 slice / rolls / half loaf / 200 g
- Red wine/Balsamic Vinegar - 2 TB / 25 g
Steps
Steps
1. Chop garlic, green beans/vegetable. Rip apart
bread
2. TURN ON BURNER: HIGH HEAT
3. Add oil, tomato paste, garlic, italian seasoning, salt
4. Stir. Cook 2-3 min
5. Add green beans, water
6. Bring to boil. Cook 1-2 min
7. Add bread, vinegar. Stir. Cook 1 min
EAT & PACK IT OUT