Peel the carrot and potatoes and cut into cubes (0.5 cm). Cut the shallots into rings. First lightly sauté the cubes in olive oil, then add the shallots and sauté over low heat. Toss twice with a little vegetable broth and let it evaporate, so glaze the vegetables until the cubes are slightly to the brim. Top with the remaining vegetable broth and boil. Fill the olive leaves in a tea strainer or tea strainer and add this to the hot vegetable soup along with Italian herbs, leave on low heat for about 10 minutes under the closed lid. Finally, season with salt and pepper and remove the tea strainer.
Serving – Coat the soup bowl with some white bread and fill the vegetable soup to the “Ribollita”. With parmesan and some olive oil, the “Ribollita” is optically crowned, although the soup has already been “ennobled” with the leaves of the olive tree :-). “Ribollita” can be tasted in 1001 ways, depending on the composition of the ingredients. The aromatic component of the fresh, tart olive leaves is unique in this recipe. Although they are reminiscent of green tea, they are only slightly bitter and milder.