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 porsiyon
Cuisine: italian
Ingredients: 3 yemek kaşığı olive oil; 1 adet yellow onion chopped; 2 adet carrot chopped; 2 adet celery stalk chopped; 4 diş garlic minced; 400 g canned diced tomato; 6 su bardağı vegetable broth; 2 konserve kutusu canned cannellini bean rinsed and drained; 4 su bardağı lacinato kale stems removed, chopped; 2 su bardağı green cabbage shredded; 4 su bardağı day-old rustic bread torn into bite-sized pieces; 2 yemek kaşığı fresh parsley chopped; 1 çay kaşığı salt; 0,5 çay kaşığı 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 30 dk.
Porsiyon: 6
Zorluk: Orta
Porsiyon başına: 310 kcal

Alerjen bilgisi: kereviz ve gluten içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

3 yemek kaşığıolive oil
1 adetyellow onion, chopped
2 adetcarrot, chopped
2 adetcelery stalk, chopped
4 dişgarlic, minced
400 gcanned diced tomato
6 su bardağıvegetable broth
2 konserve kutusucanned cannellini bean, rinsed and drained
4 su bardağılacinato kale, stems removed, chopped
2 su bardağıgreen cabbage, shredded
4 su bardağıday-old rustic bread, torn into bite-sized pieces
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

2 yemek kaşığıfresh parsley, chopped

Ekipman

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

Hazırlanışı

Adım adım

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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 30 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: A drizzle of high-quality extra virgin olive oil over each serving can enhance the flavor and richness.

Porsiyon başına

Besin değerleri

71%Puan

Kalori: 310,1kcal
Protein: 16,1g
Karbonhidrat: 46,3g
Yağ: 8,1g
Lif: 10,9g
Şeker: 6,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Aşçının notu:

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.

Saklama

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.

Yeniden ısıtma

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.