DinnerMain CourseSoup

Hearty Vegan Ribollita

Name: Hearty Vegan Ribollita
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 racions
Cuisine: italian
Ingredients: 30 ml olive oil; 1 u yellow onion chopped; 2 u carrot diced; 2 u celery stalk diced; 3 gra garlic minced; 400 g canned diced tomato undrained; 1,5 l vegetable broth; 400 g cannellini bean rinsed and drained; 0,5 u savoy cabbage shredded; 200 g kale stems removed, chopped; 200 g stale bread torn into pieces; 2 cs fresh parsley chopped; 1 ct salt; 0,5 ct black pepper freshly ground

This robust Tuscan vegetable and bread soup is a comforting and nutritious meal. It features a rich broth brimming with seasonal vegetables, cannellini beans, and kale, thickened with day-old bread. Perfect for a cozy evening.

Una recepta original de Forkin

Temps total: 1 h 15 min
Racions: 6
Dificultat: Mitjana
Per ració: 310 kcal

Informació sobre al·lèrgens: pot contenir api i gluten. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

30 mlolive oil
1 uyellow onion, chopped
2 ucarrot, diced
2 ucelery stalk, diced
3 gragarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 usavoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

large pot · knife · cutting board

Elaboració

Pas a pas

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Uns 2 min
Nota de cuina: Ensure the pot is large enough to hold all ingredients comfortably.
2
Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes until the vegetables soften.
Uns 10 min
Nota de cuina: Stir occasionally to prevent sticking and ensure even cooking.
3
Stir in the garlic and cook for another 1 minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic, as it can turn bitter quickly.
4
Pour in the canned diced tomato and vegetable broth. Bring the mixture to a gentle boil.
Uns 5 min
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.
Uns 30 min
Nota de cuina: The kale will wilt down significantly as it cooks.
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.
Uns 5 min
Nota de cuina: The bread is meant to break down and become part of the soup's texture, not remain as distinct pieces.
7
Season the soup with salt and black pepper to taste.
Uns 1 min
Nota de cuina: Taste and adjust seasonings as needed, remembering that the broth can vary in saltiness.
8
Ladle the hot ribollita into bowls and garnish with fresh parsley.
Nota de cuina: A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.

Per ració

Nutrició

71%Puntuació

Calories: 310,3kcal
Proteïnes: 14,3g
Hidrats de carboni: 50,7g
Greixos: 6,8g
Fibra: 9,3g
Sucre: 9,5g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover ribollita in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water if it's too thick.