Ingredients with Measurements:
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes (14 oz)
- 1 can cannellini beans, drained and rinsed (14 oz)
- 1 bunch kale, chopped
- 1 small head cabbage, chopped
- 1 potato, diced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup olive oil
- 4 slices of bread, toasted and cubed
Special equipment needed: None
Step-by-step instructions:
1. Heat olive oil in a large pot over medium heat.
2. Add onions and garlic and sauté for 2-3 minutes until fragrant.
3. Add carrots and celery and cook for another 5 minutes until vegetables are tender.
4. Add diced tomatoes, cannellini beans, kale, cabbage, potato, vegetable broth, thyme, rosemary, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and let simmer for 30-40 minutes until vegetables are tender.
6. Add cubed toasted bread to the soup and cook for another 5 minutes until bread is soft and soup is thickened.
7. Serve hot and enjoy!
15 minutes preparation, 40 minutes cooking
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 49g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- You can use any type of beans instead of cannellini beans.
- You can use any type of bread instead of sliced bread.
Variations:
- You can add other vegetables such as zucchini or bell peppers.
- You can add cooked pasta or rice to the soup.
Tips and tricks:
- To make the soup thicker, mash some of the beans and vegetables with a fork or potato masher.
- You can make this soup ahead of time and reheat it when ready to serve.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in a bowl with a slice of toasted bread on top.
Garnishes:
- Fresh parsley or basil.
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Side salad or crusty bread.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
Food safety advice:
- Make sure to store leftovers properly in the refrigerator and reheat thoroughly before consuming.
Food history:
- Ribollita is a traditional Tuscan soup that was originally made with leftover bread and vegetables.
Flavor profiles:
- Hearty, savory, and slightly tangy.
Serving suggestions:
- Serve hot with a slice of toasted bread on top.
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Region: Italian