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 porții
Cuisine: italian
Ingredients: 3 lingură olive oil; 1 buc. yellow onion chopped; 2 buc. carrot chopped; 2 buc. celery stalk chopped; 4 cățel garlic minced; 400 g canned diced tomato; 6 cană vegetable broth; 2 conservă canned cannellini bean rinsed and drained; 4 cană lacinato kale stems removed, chopped; 2 cană green cabbage shredded; 4 cană day-old rustic bread torn into bite-sized pieces; 2 lingură fresh parsley chopped; 1 linguriță salt; 0,5 linguriță 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.

O rețetă originală de Forkin

Durată totală: 1 oră 30 min.
Porții: 6
Dificultate: Medie
Per porție: 310 kcal

Informații despre alergeni: poate conține țelină și gluten. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

3 lingurăolive oil
1 buc.yellow onion, chopped
2 buc.carrot, chopped
2 buc.celery stalk, chopped
4 cățelgarlic, minced
400 gcanned diced tomato
6 canăvegetable broth
2 conservăcanned cannellini bean, rinsed and drained
4 canălacinato kale, stems removed, chopped
2 canăgreen cabbage, shredded
4 canăday-old rustic bread, torn into bite-sized pieces
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

garnish

2 lingurăfresh parsley, chopped

Ustensile

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

Mod de preparare

Pas cu pas

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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: A drizzle of high-quality extra virgin olive oil over each serving can enhance the flavor and richness.

Per porție

Valori nutriționale

71%Scor

Calorii: 310,1kcal
Proteine: 16,1g
Carbohidrați: 46,3g
Grăsimi: 8,1g
Fibre: 10,9g
Zahăr: 6,9g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Nota bucătarului:

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.

Păstrare

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.

Reîncălzire

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.