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  • Ribollita soup

    2 votes
    Ribollita soup
    Prep: 15 min Cook: 45 min Servings: 6
    by Easy Cook - Laka kuharica
    510 recipes
    >
    A thick, silky soup full of vegetables and intense flavors.

    Ingredients

    • 2 tbs olive oil
    • 1/2 onion, chopped
    • 3 cloves garlic, chopped
    • 1 carrot, chopped
    • 1 celery stalk, chopped
    • 1/2 head Savoy cabbage, thinly sliced
    • 1/2 fennel bulb, chopped
    • 1 leek, cleaned and chopped
    • 1/4 head cabbage, thinly sliced
    • 1/2 large zucchini, chopped
    • Fresh rosemary
    • Fresh thyme
    • Fresh or dried sage
    • Red paprika flakes
    • 5 cups chicken or vegetable stock
    • 1 potato, cut into cubes
    • 1 can (240 g) white (Cannellini) beans
    • 1 cup chopped canned tomatoes
    • 2 slices old bread (optional), torn into chunks
    • 1/4 cup Parmesan or Grana Padano cheese
    • Salt and pepper

    Directions

    1. In a large soup pot sauté briefly onion and garlic in olive oil until soft. Add carrot, celery, Savoy cabbage, fennel, leek, cabbage and zucchini, stir, sauté for few minutes.
    2. Stir in herbs and red paprika flakes. Pour the stock in, bring to boil.
    3. Add potatoes, stir the soup and let simmer for 30 - 35 minutes. Stir in beans and chopped tomatoes, simmer for additional 10 minutes.
    4. Blend 1/2 of the pot in a blender to a smooth, yet still chunky consistency. Return to soup and stir. Add salt and pepper if necessary.
    5. Add stale bread, stir. Soup should be thick, but not dry (if needed, add some water).
    6. Ladle soup into bowls, drizzle olive oil on top along with grated cheese.

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