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 portioner
Cuisine: italian
Ingredients: 30 ml olive oil; 1 stk. yellow onion chopped; 2 stk. carrot diced; 2 stk. celery stalk diced; 3 fed garlic minced; 400 g canned diced tomato undrained; 1,5 l vegetable broth; 400 g cannellini bean rinsed and drained; 0,5 stk. savoy cabbage shredded; 200 g kale stems removed, chopped; 200 g stale bread torn into pieces; 2 spsk. fresh parsley chopped; 1 tsk. salt; 0,5 tsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 310 kcal

Allergenoplysninger: kan indeholde selleri og gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

30 mlolive oil
1 stk.yellow onion, chopped
2 stk.carrot, diced
2 stk.celery stalk, diced
3 fedgarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 stk.savoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped

Udstyr

large pot · knife · cutting board

Fremgangsmåde

Trin for trin

1
Heat the olive oil in a large pot or Dutch oven over medium heat.
Ca. 2 min.
Kokkens note: 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.
Ca. 10 min.
Kokkens note: Stir occasionally to prevent sticking and ensure even cooking.
3
Stir in the garlic and cook for another 1 minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 30 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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.
Kokkens note: A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.

Pr. portion

Næringsindhold

71%Score

Kalorier: 310,3kcal
Protein: 14,3g
Kulhydrat: 50,7g
Fedt: 6,8g
Kostfibre: 9,3g
Sukker: 9,5g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover ribollita in an airtight container in the refrigerator.

Genopvarmning

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