Tuscan Ribollita
Hearty Tuscan bread and vegetable soup packed with beans and kale.
This classic Tuscan ribollita is a thick, comforting stew perfect for chilly days. Layers of vegetables, beans and stale bread meld into a rich, flavorful soup that only gets better when reheated.
Tiempo de preparación
Tiempo de cocción
Tiempo total
Porciones
Ingredientes
- Garlic - 3 cloves
- Himalayan Pink Salt - to taste
- Thyme - 1 tsp
- Celery - 2 stalks
- Vegetable Stock - 1000 ml
- Parsley - 2 tbsp
- Tomato Sauce - 400 ml
- Stale Bread - 200 g
- Onion - 1 piece
- Carrots - 2 pieces
- Pepper - to taste
- Kale - 200 g
- Great Northern Beans - 400 g
- Olive Oil - 2 tbsp
Direcciones
Paso 1
Heat olive oil in a large pot over medium heat.
Paso 2
Add onion, carrots and celery; sauté until softened, about 5 minutes.
Paso 3
Stir in garlic and thyme; cook 1 minute until fragrant.
Paso 4
Add tomato sauce, beans and vegetable stock; bring to a simmer.
Paso 5
Reduce heat, cover and simmer 45 minutes.
Paso 6
Stir in kale and cook until wilted, about 5 minutes.
Paso 7
Add stale bread and let soak a few minutes.
Paso 8
Season with salt and pepper, garnish with parsley, and serve hot.
Notas del cocinero
For a richer flavor, let the soup rest for a few hours before reheating.