Zuppa di verdure
Leftovers of this big warming soup from Tuscany are never thrown away, but used to make the sturdy ribollita. Both are frugally filling, and very good.
By DK
Serves
6
| Prep
25 mins
plus soaking | Cook
2-3 hrs
| Calories
199
(per serving)
200g (1 cup) dried
cannellini or haricot
beans, soaked overnight
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About Vegan Food & Living Magazine
It's never too early to start planning for Christmas if you want the day to go as smoothly as possible, so this issue we've got a whole range of recipes for main courses, sweet treats and even edible gifts to get you started. Trying to stick to a budget this festive period? We've also got 9 tips for hosting a great Christmas without having to spend lots.
Also this issue, we share some delicious 30-minute meals, cook up ideas for a delicious Boxing Day brunch and take a lesson from Italian nonnas in how to cook up the best pasta dishes.
Plus we've got the final part in our Women on the Frontline of Animal Advocacy series, explore how environmentally sustainable your vegan diet is and reveal how to deal with difficult situations and conversations with non-vegans this Christmas.