Ribollita
Ribollita is the classic vegetable stew from Tuscany. It combines seasonal vegetables such as black cabbage, white beans, carrots and leeks with old bread cubes, aromatic herbs and the best olive oil. The dish stands for sustainability, down-to-earth enjoyment and the pure cuisine of the region. The strong, spicy aromas harmonize perfectly with a Tuscan red wine.
Cooking utensils
- 1 Großer Suppentopf
- 1 Holzlöffel
- 1 Messer & Schneidebrett
- 1 Sieb
- 1 Schale
Ingredients
For the soup:
- 300 g Black cabbage Cavolo Nero or savoy cabbage
- 200 g white beans cooked
- 2 medium carrots
- 1 Stalk celery
- 1 Leek stalk
- 1 Potato
- 1 Onion
- 2 Garlic
- 2 sprigs thyme
- 2 Slices of stale Tuscan bread diced
- 800 Ml Vegetable broth
- 3 tbsp extra virgin olive oil
- Salt Pepper
For the finish:
- Extra olive oil
- Fresh pepper Thyme
Preparation
Preparation:
- Peel and chop the vegetables, rinse the beans, dice the bread.
Cooking soup:
- Heat the olive oil in a saucepan, sauté the onion, garlic, celery, leek and carrots.
- Add the thyme, black cabbage, potato and beans, stir through.
- Pour in the broth, simmer for approx. 35 mins.
- Stir in the bread, cook for another 10–15 mins. until creamy.
To taste & serve:
- Season with salt and pepper.
- Serve with olive oil and thyme.
Recommended side dishes:
- Tuscan country bread
- Antipasti with grilled vegetables
- Tomato salad with red onions
Nutritional values per portion
Calories: 410kcalCarbohydrates: 59gProtein: 15gFat: 12g
Have you tried the recipe?Lass uns wissen wie es geschmeckt hat