Ribollita
Ribollita
4
80 min.
320 kcal
Ribollita is a hearty Italian vegetable soup thickened with bread, making it a delicious and satisfying meal.
Ingredients:
1 tsp
Salt
2 piece
Carrots
800 ml
Vegetable broth
2 tbsp
Olive oil
2 piece
Onions
1 tsp
Pepper
2 stalk
Celery
1 tsp
Herbs
400 g
Crushed tomatoes
400 g
Cannellini beans
200 g
Kale
Steps:
1. Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Cook until the vegetables are softened.
2. Stir in crushed tomatoes, cannellini beans, chopped kale, vegetable broth, and season with salt, pepper, and herbs. Let it simmer for 30 minutes.
3. Add stale bread slices to the soup and cook for an additional 10 minutes until the bread softens and the soup thickens. Serve hot.
Enjoy!
