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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 15 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

30 mlolive oil
1 adetyellow onion, chopped
2 adetcarrot, diced
2 adetcelery stalk, diced
3 dişgarlic, minced
400 gcanned diced tomato, undrained
1,5 lvegetable broth
400 gcannellini bean, rinsed and drained
0,5 adetsavoy cabbage, shredded
200 gkale, stems removed, chopped
200 gstale bread, torn into pieces
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

2 yemek kaşığıfresh parsley, chopped

Ekipman

large pot · knife · cutting board

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

71%Puan

Kalori: 310,3kcal
Protein: 14,3g
Karbonhidrat: 50,7g
Yağ: 6,8g
Lif: 9,3g
Şeker: 9,5g

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

Tazeliğini koruyun

Saklama

Store leftover ribollita in an airtight container in the refrigerator.

Yeniden ısıtma

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