This revamped breakfast favorite, with a creamy ricotta sauce and fresh berries, tastes like the real thing – only ours are also full of satiating fiber!
Ribollita is a soul-satisfying soup found in the hills of Tuscany, thickened with bread and cooked dried beans. We add loads of fresh spring vegetables and bread bites (be sure to prepare your bread the night before!) to create a thickened minestrone-style soup.
We've topped cumin-rubbed corn tortillas with mozzarella and scrambled eggs, then piled high a mixture of black beans, avocado, crunchy poblano chiles and a splash of lime for an intensely flavorful and textured start to your day.