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Ribollita

Ribollita recipe

Ribollita is a traditional Italian soup that originated in Tuscany. It is called 'ribollita' because it is traditionally made by reboiling leftover vegetable soup with stale bread.

This is vegan recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

Cooking Method ,
Cuisine
Courses , ,
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 60 min Rest Time: 10 min Total Time: 1 hr 30 mins
Servings 4
Calories 1000
Best Season Fall
Ingredients
  • 1 cup Cannellini Beans
  • 2 medium Carrots
  • 2 stalk Celery Stalks
  • 1 medium Onion
  • 2 clove Garlic Cloves
  • 1 bunch Kale
  • 1 small head Cabbage
  • 1 can Tomatoes
  • 4 slice Bread
  • 4 cup Vegetable Broth
  • 2 tablespoon Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
Instructions
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until vegetables are softened.
  2. Add kale, cabbage, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
  3. Stir in cannellini beans and season with salt and pepper. Simmer for another 15 minutes.
  4. Toast the bread slices and place them at the bottom of serving bowls.
  5. Ladle the soup over the bread slices.
  6. Let the soup rest for 10 minutes before serving.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 45g15%
Sugars 5g
Protein 8g16%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

Read it online: https://for-vegan.com/recipe/ribollita-2/