Hearty Vegan Ribollita

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   حوالي 2 د

   ملاحظة الطاهي: Ensure the pot is large enough to hold all ingredients comfortably.

2. 2

   Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes until the vegetables soften.

   حوالي 10 د

   ملاحظة الطاهي: Stir occasionally to prevent sticking and ensure even cooking.

3. 3

   Stir in the garlic and cook for another 1 minute until fragrant.

   حوالي 1 د

   ملاحظة الطاهي: Be careful not to burn the garlic, as it can turn bitter quickly.

4. 4

   Pour in the canned diced tomato and vegetable broth. Bring the mixture to a gentle boil.

   حوالي 5 د

5. 5

   Add the cannellini bean, savoy cabbage, and kale to the pot. Reduce the heat to low, cover, and simmer for 30 minutes, or until the cabbage is tender.

   حوالي 30 د

   ملاحظة الطاهي: The kale will wilt down significantly as it cooks.

6. 6

   Stir in the stale bread pieces. Continue to simmer for another 5 minutes, allowing the bread to absorb some of the broth and thicken the soup.

   حوالي 5 د

   ملاحظة الطاهي: The bread is meant to break down and become part of the soup's texture, not remain as distinct pieces.

7. 7

   Season the soup with salt and black pepper to taste.

   حوالي 1 د

   ملاحظة الطاهي: Taste and adjust seasonings as needed, remembering that the broth can vary in saltiness.

8. 8

   Ladle the hot ribollita into bowls and garnish with fresh parsley.

   ملاحظة الطاهي: A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.