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

Een origineel recept van Forkin

Totale tijd: 1 uur 15 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 310 kcal

Allergeneninformatie: kan selderij en gluten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

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

garnish

2 elfresh parsley, chopped

Keukengerei

large pot · knife · cutting board

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

71%Score

Calorieën: 310,3kcal
Eiwit: 14,3g
Koolhydraten: 50,7g
Vet: 6,8g
Vezels: 9,3g
Suiker: 9,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover ribollita in an airtight container in the refrigerator.

Opwarmen

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