Ribollita

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

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

   Περίπου 2 λ.

2. 2

   Add the yellow onion, carrot, and celery stalk to the pot.

3. 3

   Sauté the vegetables for 8-10 minutes until softened, stirring occasionally.

   Περίπου 10 λ.

4. 4

   Stir in the garlic, fresh rosemary, and fresh thyme.

5. 5

   Cook for another minute until fragrant.

   Περίπου 1 λ.

6. 6

   Pour in the canned diced tomato and vegetable broth.

7. 7

   Bring the mixture to a boil, then reduce the heat to a simmer.

   Περίπου 5 λ.

8. 8

   Add the canned cannellini beans to the pot.

9. 9

   Simmer for 20 minutes, allowing the flavors to meld.

   Περίπου 20 λ.

10. 10

    Stir in the kale and cook until it wilts, about 5 minutes.

    Περίπου 5 λ.

11. 11

    Add the day-old crusty bread pieces to the soup.

12. 12

    Continue to simmer for another 10-15 minutes, stirring occasionally, until the bread has broken down and thickened the soup.

    Περίπου 15 λ.

    Σημείωση του μάγειρα: The bread should absorb liquid and create a thick, stew-like consistency.

13. 13

    Season with salt and black pepper to taste.

    Περίπου 1 λ.

14. 14

    Ladle the ribollita into bowls and drizzle with extra virgin olive oil if desired before serving.

    Περίπου 1 λ.