Hearty Vegan Ribollita

下ごしらえ

材料

作り方

手順

1. 1

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

   約2 分

   調理のヒント： Ensure the pot is large enough to hold all ingredients comfortably.

2. 2

   Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes until the vegetables soften.

   約10 分

   調理のヒント： Stir occasionally to prevent sticking and ensure even cooking.

3. 3

   Stir in the garlic and cook for another 1 minute until fragrant.

   約1 分

   調理のヒント： Be careful not to burn the garlic, as it can turn bitter quickly.

4. 4

   Pour in the canned diced tomato and vegetable broth. Bring the mixture to a gentle boil.

   約5 分

5. 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.

   約30 分

   調理のヒント： The kale will wilt down significantly as it cooks.

6. 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.

   約5 分

   調理のヒント： The bread is meant to break down and become part of the soup's texture, not remain as distinct pieces.

7. 7

   Season the soup with salt and black pepper to taste.

   約1 分

   調理のヒント： Taste and adjust seasonings as needed, remembering that the broth can vary in saltiness.

8. 8

   Ladle the hot ribollita into bowls and garnish with fresh parsley.

   調理のヒント： A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.