Hearty Vegan Ribollita

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Heat the olive oil in a large pot or Dutch oven over medium heat.

   Около 2 мин

   Совет повара: Ensure the pot is large enough to hold all ingredients comfortably.

2. 2

   Add the yellow onion, carrot, and celery stalk to the pot. Sauté for 8-10 minutes until the vegetables soften.

   Около 10 мин

   Совет повара: Stir occasionally to prevent sticking and ensure even cooking.

3. 3

   Stir in the garlic and cook for another 1 minute until fragrant.

   Около 1 мин

   Совет повара: Be careful not to burn the garlic, as it can turn bitter quickly.

4. 4

   Pour in the canned diced tomato and vegetable broth. Bring the mixture to a gentle boil.

   Около 5 мин

5. 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.

   Около 30 мин

   Совет повара: The kale will wilt down significantly as it cooks.

6. 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.

   Около 5 мин

   Совет повара: The bread is meant to break down and become part of the soup's texture, not remain as distinct pieces.

7. 7

   Season the soup with salt and black pepper to taste.

   Около 1 мин

   Совет повара: Taste and adjust seasonings as needed, remembering that the broth can vary in saltiness.

8. 8

   Ladle the hot ribollita into bowls and garnish with fresh parsley.

   Совет повара: A drizzle of extra virgin olive oil at serving is also traditional and adds a nice finish.