Main CourseSoupDinner

Ribollita

Name: Ribollita
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 porcií
Cuisine: italian
Ingredients: 30 ml olive oil; 1 ks yellow onion chopped; 2 ks carrot chopped; 2 ks celery stalk chopped; 3 strúčik 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 lyžička fresh rosemary chopped; 0,5 lyžička fresh thyme chopped; 1 lyžička salt; 0,5 lyžička black pepper freshly ground; 1 lyžica extra virgin olive oil (voliteľné)

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.

Originálny recept od Forkin

Celkový čas: 1 h 25 min
Porcie: 6
Náročnosť: Stredná
Na porciu: 221 kcal

Informácie o alergénoch: môže obsahovať zeler a lepok. Ak máte alergiu, vždy skontrolujte obaly surovín.

Príprava

Suroviny

30 mlolive oil
1 ksyellow onion, chopped
2 kscarrot, chopped
2 kscelery stalk, chopped
3 strúčikgarlic, 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 lyžičkafresh rosemary, chopped
0,5 lyžičkafresh thyme, chopped
1 lyžičkasalt
0,5 lyžičkablack pepper, freshly ground

garnish

1 lyžicaextra virgin olive oil(voliteľné)

Vybavenie

ladle · large pot · cutting board · knife

Postup

Krok za krokom

1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Približne 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.
Približne 10 min
4
Stir in the garlic, fresh rosemary, and fresh thyme.
5
Cook for another minute until fragrant.
Približne 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.
Približne 5 min
8
Add the canned cannellini beans to the pot.
9
Simmer for 20 minutes, allowing the flavors to meld.
Približne 20 min
10
Stir in the kale and cook until it wilts, about 5 minutes.
Približne 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.
Približne 15 min
Poznámka kuchára: The bread should absorb liquid and create a thick, stew-like consistency.
13
Season with salt and black pepper to taste.
Približne 1 min
14
Ladle the ribollita into bowls and drizzle with extra virgin olive oil if desired before serving.
Približne 1 min

Na porciu

Výživové údaje

68%Skóre

Kalórie: 221,1kcal
Bielkoviny: 10,5g
Sacharidy: 31,1g
Tuky: 7,3g
Vláknina: 7,2g
Cukry: 6,2g

Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.

Správne uchovanie

Skladovanie

Store leftover ribollita in an airtight container in the refrigerator.

Ohrievanie

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