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  • RIBOLLITA ALLA TARTUCA

    2 votes
    RIBOLLITA ALLA TARTUCA
    Prep time:
    Cook time:
    Servings: 人分 人分
    by Massa
    No recipes
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    This is a classic Tuscan soup, which traditionally is made with bread and a lot of vegetables. This delicious soup will warm you up.

    Ingredients

    • 1 piece of Garlic (finely chopped)
    • 1/3 Onion (diced)
    • 1/3 Carrot (diced)
    • 1 Celery Stalk (diced)
    • 5-6 pieces Black Cabbage
    • 10　String Beans (steak cut)
    • 2 Potatoes (diced)
    • 180g canned Tomatoes
    • White Kidney Beans (dried) 100g (or boiled Beans 250g)
    • Rosemary 1 / 2 branches
    • Stale bread
    • Grated Parmigiano-Reggiano
    • Olive oil 　Proper quantity
    • Salt to taste

    Directions

    1. If you use dried beans, rinse and sort dried beans, discarding any blemished ones or any grit. Then soak overnight. Then bring to a boil.
    2. Put the half the garlic with olive oil to the stew pan and heat it. Cook until the garlic is aromatic, then put in other vegetables and salt. Put crushed canned tomatoes, water and boiled white kidney beans and simmer. When all vegetables are cooked and softened, simmer another 5 minutes.
    3. Put the remainder of the garlic and olive oil in another pan. When garlic is golden brown, then put the rosemary and pieced bread and soak the flavored oil into the bread.
    4. Put vegetable soup to this pan, simmer 10 -15 minutes until the breads are softened enough.
    5. Season with the Salt, Parmigiano and olive oil.

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