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

O rețetă originală de Forkin

Durată totală: 1 oră 15 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

30 mlolive oil
1 buc.yellow onion, chopped
2 buc.carrot, diced
2 buc.celery stalk, diced
3 cățelgarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 buc.savoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

garnish

2 lingurăfresh parsley, chopped

Ustensile

large pot · knife · cutting board

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

71%Scor

Calorii: 310,3kcal
Proteine: 14,3g
Carbohidrați: 50,7g
Grăsimi: 6,8g
Fibre: 9,3g
Zahăr: 9,5g

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

Păstrează gustul bun

Păstrare

Store leftover ribollita in an airtight container in the refrigerator.

Reîncălzire

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