158
Ingredients for Ribollita Recipe
- 5 tablespoons of olive oil
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 tablespoon of crushed garlic
- Salt and ground black pepper
- 470 g cooked or canned cannellini beans
- 30 g whole peeled tomatoes
- 1 liter of water or vegetable juice
- 1 fresh rosemary sprig
- 1 sprig of fresh thyme
- 400 g shredded cabbage
- 4 large, thick slices of whole grain bread, toasted
- 1 small red onion, thinly sliced
- ½ cup freshly grated parmesan
How to Make Ribollita?
- Put 2 tablespoons of oil in a large saucepan over medium heat. Add onions, carrots, celery, and garlic while hot.
- Sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are tender.
- Boiled beans, tomatoes, vegetables or plain water, rosemary and
- Bring to a boil, then reduce heat, stirring once or twice to break up tomatoes, simmer 15 to 20 minutes until flavors meld together.
- Remove rosemary and thyme stems. Add the cabbage and mix. Spice it up.
- Place on a plate and place the bread on it. Serve with a drizzle of parmesan, red onion and olive oil. Enjoy your meal.
