19:00's recipe──Ribollita with sweet potatoes and yellow and green vegetables

Bacon 1 thick slice
Cabbage　100g
1/2 Medium-sized carrot
1/2 Medium-sized onion
1/2 Medium-sized sweet potato
Kale 20g
Spinach 20g
White boiled beans 50g
1 Medium-sized tomato
Bread（hard type such as baguette）2 pieces
1 chopped garlic
Watter　500ml
Salt
Grated cheese
Parsley

1. Cut the bacon into 1 cm squares and boil spinach and kale in water with a pinch of salt.

2. Wrap the sweet potatoes in water-moistened kitchen paper, wrap them, and heat them in the microwave at 200w for about 10 minutes.

3. Cut the boiled vegetables, the sweet potatoes, other vegetables, and the bread into 1 cm squares.

4. Grill the bacon with garlic in a hot pan with olive oil .

5. When you smell the garlic scent, put all vegetables except from the tomato, the spinach and kale in the fry pan and once the vegetables are warmed up, add the beans and hot water, cook on low heat for about 20 minutes.

6. Add the tomato, the bread, the spinach and the kale and a pinch of salt.

7. Serve in a bowl, with grated cheese and parsley.

Vitamin C, Vitamin E, and fiber-rich sweet potato is combined in this dish with green and yellow vegetables containing β-carotene to create a special menu that offers the 3 major antioxidant that are the vitamin C, vitamin E, and β-carotene. ..
Do not hesitate to add to this recipe the yellow and green vegetables that you like, adapting your recipe to the season.

Hinako Hirano's oval plates, with their deep colors and rounded forms, will make your warm dining table even more enjoyable. It goes well with dark-colored dishes such as stewed dishes.
For the soup or the stew, we also recommend the spoons by ZIKICO (SUMU Cutlery) which are made of zirconia and therefore are allergen free pieces that does not interfere with the food flavor.

Find these items on Spiral Online Store :
(delivery in Japan only / pages in Japanese only)
Hinako Hirano／Oval plates（2 colors）
ZIKICO／SUMU Cutlery Soup Spoon（2 kinds）