Shifa Score

929

Ribollita

Tuscan vegetable and bread soup.

260

Calories

(kcal)

50

Glycemic

Index

9

Protein

(gms)

5

Fiber

(gms)

Classification

SOUP

(26)

VEGAN

(185)

ITALIAN

(112)

2.5k

1m

5.1k

1.9k

Description

Ribollita is a traditional Tuscan soup, made with leftover bread, cannellini beans, and vegetables like kale, carrots, and onions. Originally a peasant dish, its name means "reboiled" in Italian. It's hearty, flavorful, and often enjoyed as a warming meal, especially during colder months.

Recipe

Ingredients:

Dry white beans

1

Cup

Olive oil

2

Tablespoons

Onion

1

Large

Carrot

1

Large

Celery

2

Stalks

Garlic

3

Cloves

Tomatoes

2

Cups

Kale

1

Bunch

Cabbage

1

Small

Vegetable broth

6

Cups

Bay leaf

1

Leaf

Thyme

1

Teaspoon

Stale bread

4

Cups

Salt

0

To tase

Pepper

0

To tase

Preparation steps:

1. Soak white beans overnight.

2. Drain and rinse beans.

3. Cook beans in fresh water until tender.

4. Chop onions, carrots, celery, and garlic.

5. Saute onions, carrots, and celery in olive oil.

6. Add garlic and cook briefly.

7. Add chopped tomatoes and cook down.

8. Stir in cooked beans and cooking liquid.

9. Add sliced kale and chopped cabbage.

10. Season with salt, pepper, and herbs.

11. Simmer until vegetables are tender.

12. Tear stale bread into pieces.

13. Add bread to the soup, stirring to combine.

14. Simmer until bread breaks down and absorbs liquid.

15. Adjust seasoning if needed.

16. Serve with a drizzle of olive oil.

Similar

928

Zuppa di Pesce

935

Taco Bell Beef Burrito

920

Burger King Whopper

Comments:

Share Your Comment