DinnerMain CourseSoup

Hearty Tuscan Ribollita

Name: Hearty Tuscan Ribollita
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6 porsjoner
Cuisine: italian
Ingredients: 3 ss olive oil; 1 stk. yellow onion chopped; 2 stk. carrot chopped; 2 stk. celery stalk chopped; 4 fedd garlic minced; 400 g canned diced tomato; 6 kopp vegetable broth; 2 boks canned cannellini bean rinsed and drained; 4 kopp lacinato kale stems removed, chopped; 2 kopp green cabbage shredded; 4 kopp day-old rustic bread torn into bite-sized pieces; 2 ss fresh parsley chopped; 1 ts salt; 0,5 ts black pepper freshly ground

Savor the rustic charm of Tuscany with this hearty vegan Ribollita, a thick and comforting bread and vegetable soup. Packed with tender cannellini beans, vibrant kale, and day-old rustic bread, this one-pot wonder develops even deeper flavors overnight, making it perfect for meal prep or a cozy dinner.

En original oppskrift av Forkin

Total tid: 1 t 30 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 310 kcal

Allergeninformasjon: kan inneholde selleri og gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

Ingredienser

3 ssolive oil
1 stk.yellow onion, chopped
2 stk.carrot, chopped
2 stk.celery stalk, chopped
4 feddgarlic, minced
400 gcanned diced tomato
6 koppvegetable broth
2 bokscanned cannellini bean, rinsed and drained
4 kopplacinato kale, stems removed, chopped
2 koppgreen cabbage, shredded
4 koppday-old rustic bread, torn into bite-sized pieces
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

2 ssfresh parsley, chopped

Utstyr

Large Dutch oven · Chef's knife · Cutting board · Wooden spoon · Measuring cups · Measuring spoons · Can opener

Fremgangsmåte

Trinn for trinn

1
Gather all your ingredients and prepare the vegetables: finely dice the yellow onion, carrots, and celery. Mince the garlic cloves. Roughly chop the lacinato kale and green cabbage.
Omtrent 10 min
Kokkens tips: Mise en place, or 'everything in its place,' makes cooking much smoother and more enjoyable.
2
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering.
Omtrent 1 min
3
Add the diced onion, carrots, and celery to the pot and sauté, stirring occasionally, for 8-10 minutes, until the vegetables are softened and the onion is translucent.
Omtrent 10 min
Kokkens tips: This step, known as creating a 'soffritto' in Italian cooking, builds the foundational flavor of the soup.
4
Stir in the minced garlic and cook for an additional minute until it becomes fragrant, being careful not to burn it.
Omtrent 1 min
Kokkens tips: Burnt garlic can taste bitter, so keep a close eye on it and stir constantly.
5
Pour in the canned diced tomatoes, vegetable broth, and drained and rinsed cannellini beans. Season with salt and black pepper.
Omtrent 2 min
Kokkens tips: Rinsing canned beans removes excess sodium and improves their texture.
6
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes to allow the flavors to meld and deepen.
Omtrent 30 min
Kokkens tips: A slow simmer helps the vegetables break down slightly and infuse the broth with their essence.
7
Stir in the chopped lacinato kale and green cabbage. Continue to simmer, uncovered, for another 10-15 minutes, or until the greens are tender and slightly wilted.
Omtrent 15 min
Kokkens tips: Adding the greens later preserves their vibrant color and prevents them from becoming mushy.
8
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Omtrent 1 min
Kokkens tips: Always taste your food as you cook; flavors can change and develop, requiring adjustments.
9
Tear the day-old rustic bread into bite-sized pieces and add them to the soup, gently pushing them down to submerge.
Omtrent 1 min
Kokkens tips: Day-old bread is ideal as it absorbs the broth without disintegrating too quickly, creating the signature thick texture of Ribollita.
10
Let the soup sit for 5 minutes, allowing the bread to soften and absorb the flavorful broth.
Omtrent 5 min
Kokkens tips: Avoid stirring too much after adding the bread; let it soak up the liquid naturally to achieve the desired consistency.
11
Ladle the hearty Ribollita into individual bowls and garnish generously with freshly chopped parsley before serving hot.
Omtrent 2 min
Kokkens tips: A drizzle of high-quality extra virgin olive oil over each serving can enhance the flavor and richness.

Per porsjon

Næringsinnhold

71%Poengsum

Kalorier: 310,1kcal
Protein: 16,1g
Karbohydrater: 46,3g
Fett: 8,1g
Fiber: 10,9g
Sukker: 6,9g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Kokkens tips:

This Ribollita is a meal in itself, but it pairs wonderfully with a simple green salad dressed with a light vinaigrette. For an extra layer of flavor, consider adding a pinch of red pepper flakes with the garlic. While traditionally made with cannellini beans, great northern beans can be a suitable substitute. This soup is even better the next day, making it an excellent choice for batch cooking and meal prepping.

Oppbevaring

Store leftover Ribollita in an airtight container in the refrigerator. The soup will thicken considerably as it cools and the bread continues to absorb liquid.

Oppvarming

Reheat Ribollita gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of vegetable broth or water to reach your desired consistency, as it will thicken significantly in the fridge.