Hearty Vegan Ribollita

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

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

   Približno 2 min

   Kuharjeva opomba: 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.

   Približno 10 min

   Kuharjeva opomba: Stir occasionally to prevent sticking and ensure even cooking.

3. 3

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

   Približno 1 min

   Kuharjeva opomba: 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.

   Približno 5 min

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.

   Približno 30 min

   Kuharjeva opomba: 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.

   Približno 5 min

   Kuharjeva opomba: 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.

   Približno 1 min

   Kuharjeva opomba: 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.

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