Ribolita
Ribolita is a Tuscan soup made by simmering vegetables, beans, and bread, creating a hearty meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cannellini Beans | 400 | Grams |
| Kale | 1 | Bunch |
| Carrot | 2 | Count |
| Celery | 2 | Stalk |
| Onion | 1 | Count |
| Garlic | 3 | Clove |
| Tomato | 400 | Grams |
| Stale Bread | 200 | Grams |
| Vegetable Broth | 1 | Liter |
| Olive Oil | 4 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper | 0.5 | Tsp |
| Thyme | 1 | Tsp |
| Parmesan Cheese | 50 | Grams |
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrot, and diced celery. Sauté until the vegetables are softened, about 8 minutes.
- Add minced garlic and cook for another 2 minutes until fragrant.
- Stir in the crushed tomatoes, cooked cannellini beans, and vegetable broth. Bring to a simmer.
- Add the chopped kale, thyme, salt, and black pepper. Simmer for 15 minutes.
- Add the stale bread cubes to the pot. Stir well and let the soup simmer for another 10 minutes until the bread is softened and the soup thickens.
- Taste and adjust seasoning if necessary. Serve hot, garnished with grated parmesan cheese.
Prep
- Soak cannellini beans overnight if using dried beans.
Kitchen equipment
Large PotGrater