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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 15 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 310 kcal

Allergeenitiedot: saattaa sisältää seuraavia: selleri ja gluteeni. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

30 mlolive oil
1 kplyellow onion, chopped
2 kplcarrot, diced
2 kplcelery stalk, diced
3 kynsigarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 kplsavoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 rklfresh parsley, chopped

Välineet

large pot · knife · cutting board

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

71%Pisteet

Kalorit: 310,3kcal
Proteiini: 14,3g
Hiilihydraatit: 50,7g
Rasva: 6,8g
Kuitu: 9,3g
Sokeri: 9,5g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store leftover ribollita in an airtight container in the refrigerator.

Uudelleenlämmitys

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