Main CourseSoupDinner

Ribollita

Name: Ribollita
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 porsjoner
Cuisine: italian
Ingredients: 30 ml olive oil; 1 stk. yellow onion chopped; 2 stk. carrot chopped; 2 stk. celery stalk chopped; 3 fedd garlic minced; 400 g canned diced tomato; 1,5 l vegetable broth; 400 g canned cannellini bean rinsed and drained; 200 g kale stems removed, chopped; 200 g day-old crusty bread torn into pieces; 1 ts fresh rosemary chopped; 0,5 ts fresh thyme chopped; 1 ts salt; 0,5 ts black pepper freshly ground; 1 ss extra virgin olive oil (valgfritt)

Ribollita is a hearty Tuscan bread and vegetable soup, traditionally made by re-boiling leftover minestrone or vegetable soup with stale bread. This vegan version features cannellini beans, kale, and a rich tomato broth, thickened with day-old bread for a satisfying meal.

En original oppskrift av Forkin

Total tid: 1 t 25 min
Porsjoner: 6
Vanskelighetsgrad: Middels
Per porsjon: 221 kcal

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

Forberedelser

Ingredienser

30 mlolive oil
1 stk.yellow onion, chopped
2 stk.carrot, chopped
2 stk.celery stalk, chopped
3 feddgarlic, minced
400 gcanned diced tomato
1,5 lvegetable broth
400 gcanned cannellini bean, rinsed and drained
200 gkale, stems removed, chopped
200 gday-old crusty bread, torn into pieces
1 tsfresh rosemary, chopped
0,5 tsfresh thyme, chopped
1 tssalt
0,5 tsblack pepper, freshly ground

garnish

1 ssextra virgin olive oil(valgfritt)

Utstyr

ladle · large pot · cutting board · knife

Fremgangsmåte

Trinn for trinn

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Omtrent 2 min
2
Add the yellow onion, carrot, and celery stalk to the pot.
3
Sauté the vegetables for 8-10 minutes until softened, stirring occasionally.
Omtrent 10 min
4
Stir in the garlic, fresh rosemary, and fresh thyme.
5
Cook for another minute until fragrant.
Omtrent 1 min
6
Pour in the canned diced tomato and vegetable broth.
7
Bring the mixture to a boil, then reduce the heat to a simmer.
Omtrent 5 min
8
Add the canned cannellini beans to the pot.
9
Simmer for 20 minutes, allowing the flavors to meld.
Omtrent 20 min
10
Stir in the kale and cook until it wilts, about 5 minutes.
Omtrent 5 min
11
Add the day-old crusty bread pieces to the soup.
12
Continue to simmer for another 10-15 minutes, stirring occasionally, until the bread has broken down and thickened the soup.
Omtrent 15 min
Kokkens tips: The bread should absorb liquid and create a thick, stew-like consistency.
13
Season with salt and black pepper to taste.
Omtrent 1 min
14
Ladle the ribollita into bowls and drizzle with extra virgin olive oil if desired before serving.
Omtrent 1 min

Per porsjon

Næringsinnhold

68%Poengsum

Kalorier: 221,1kcal
Protein: 10,5g
Karbohydrater: 31,1g
Fett: 7,3g
Fiber: 7,2g
Sukker: 6,2g

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

Hold den god

Oppbevaring

Store leftover ribollita in an airtight container in the refrigerator.

Oppvarming

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