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

Forkin eredeti receptje

Teljes idő: 1 ó 15 p
Adag: 6
Nehézség: Közepes
Adagonként: 310 kcal

Allergéninformáció: a következőket tartalmazhatja: zeller és glutén. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

30 mlolive oil
1 dbyellow onion, chopped
2 dbcarrot, diced
2 dbcelery stalk, diced
3 gerezdgarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 dbsavoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 tk.salt
0,5 tk.black pepper, freshly ground

garnish

2 ek.fresh parsley, chopped

Eszközök

large pot · knife · cutting board

Elkészítés

Lépésről lépésre

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

Adagonként

Tápérték

71%Pontszám

Kalória: 310,3kcal
Fehérje: 14,3g
Szénhidrát: 50,7g
Zsír: 6,8g
Rost: 9,3g
Cukor: 9,5g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

Store leftover ribollita in an airtight container in the refrigerator.

Újramelegítés

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