Ribollita Soup
Author: WildAJA
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Ribollita is traditionally a “twice-cooked” soup, which means it’s even better the next day after reheating, so don’t hesitate to make extra for leftovers. This hearty and flavorful soup is a wonderful way to enjoy the flavors of Tuscany in your own home,
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Ingredients:
Number of portions: 4
2 Tablespoon(s)
olive oil
1
onion, chopped
2 Clove(s)
garlic, minced
2
carrots, diced
2
celery stalks, diced
1
leek, sliced
1
red bell pepper, chopped
1
yellow bell pepper, chopped
2
medium potatoes, peeled and diced
1 can (14 oz)
cannellini beans, drained and rinsed
1 can (14 oz)
chopped tomatoes
1
small head of cabbage, shredded
1 Bunch(es)
Swiss chard or kale, stems removed and leaves chopped
8 Cup(s)
vegetable broth
4 Slice(s)
of rustic non-wheat bread, toasted
Acc. to taste
salt and black pepper
Preparation:
Preparation time: 30-60 min.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a few minutes until they become translucent and fragrant.
- Add the carrots, celery, leek, and bell peppers to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the diced potatoes, cannellini beans, and chopped tomatoes. Mix well.
- Pour in the vegetable broth and bring the mixture to a boil. Then, reduce the heat to a simmer and cover the pot. Allow it to simmer for about 20-25 minutes until the vegetables are tender.
- Add the shredded cabbage and Swiss chard (or kale) to the pot. Cook for an additional 10-15 minutes, or until the greens are wilted and tender.
- Season the soup with salt and black pepper to taste.
- To serve, place a slice of toasted rustic bread in each soup bowl and ladle the Ribollita soup over the bread.
Author: WildAJA
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