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Tuscan Vegetable Soup - La Ribollita - Recipe Cost

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1 lb dried cannellini beans (or 2 14oz cans cannellini beans)

1 small savoy cabbage shredded (may sub. napa cabbage)

2 lbs cavolo nero (black leaf Kale -- any Kale will do)

Sea or Kosher salt and fresh ground black pepper to taste

2 Tbsp vegetable soup base (optional)

TO SERVE

6 thick slices crusty italian bread

extra virgin olive oil

freshly grated parmesan cheese

Ingredients	Per Serving Qty	Common Price	Price per Serving
1/2 cup extra virgin olive oil	1 tablespoon	$5.99 per 16 fluid ounces	$0.19
1 onion finely chopped	1/8 onion	$0.79 per pound	$0.02
1 celery rib chopped	1/8 celery	$1.99 per pound	$0.02
2 leeks finely chopped	1/4 leeks	$1.88 per pound	$0.01
4 garlic cloves finely chopped	1/2 garlic cloves	$4.00 per pound	$0.01
1 large potato, peeled and chopped	1/8 potato	$0.50 per pound	$0.05
4 medium zucchini chopped	1/2 zucchini	$1.99 per pound	$0.43
2 1/2 cups canned Italian tomatoes diced	1/4 cup	$2.19 per 28 ounces	$0.21
2 sprigs fresh rosemary chopped	3/4 teaspoon	$2.59 per 1 1/4 ounces	$0.11
2 sprigs fresh sage chopped	3/4 teaspoon	$1.97 per 2 ounces	$0.25
2 sprigs fresh thyme chopped	3/4 teaspoon	$1.97 per 2 ounces	$0.09
1 whole dried hot red pepper (or 1/8 tsp red pepper flakes)	1/8 pepper	$3.29 per pound	$0.11
2 garlic clove peeled and mashed	1/4 garlic cloves	$4.00 per pound	$0.01
Total per Serving			$1.51
Total Recipe			$12.06