Tuscan Ribollita
Ribollita is a typical meal from the Tuscan region of central Italy. A delicious hearty soup but that is chunky, fresh and delicious.
Equipment
- Oven
- Baking dish
- Knife
Ingredients
- 500 g kale
- 450 g Stale bread
- 400 g savoy cabbage
- 400 g leek
- 2 large plum tomatoes (about 380g)
- 2 large potatoes (about 420g)
- 1 red onion
- 250 g celery
- 1 ½ L water
- ¼ cup olive oil
- 240 g can of cannelini beans (or any white/buttery common bean)
- 240 g can of borlotti beans (aka roman beans or cramberry beans) (or any brown common bean)
Instructions
- Preheat oven to 200 degrees Celsius. While the oven is being pre-heated, proceed to prepare the vegetables.
- Start with the leafy greens, cut the cabbage in half, remove the hardest internal rib and cut into small chunks; Wash and de-stalk the Kale leaves and cut into small rough pieces.
- Remove the dark green section of the leek and discard. Wash and cut, slicing the leeks crossways.
- Wash and cut all the other vegetables (onions, tomatoes, celery and potatoes) roughly into small chuncks and pieces.
- Place all the vegetables in a baking dish, pour in the olive oil and water. Cover with aluminium paper and place in the pre-heated oven for 30 minutes.
- In the meantime, chop the stale bread into small chunks.
- Once the vegetables are cooked (after 30 minutes), bring the dish out of the oven, then add and mix in the chopped stale bread.
- Empty both cans of beans into a sieve and rinse with cold water, then pour into the dish. Season with salt and pepper and gently mix everything together.
- Return the baking dish into the oven and bake for 10 more minutes.
- Turn the oven off and remove the dish. Serve hot.
Nutrition
Calories: 552kcalCarbohydrates: 65gProtein: 14gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gSodium: 406mgPotassium: 1.121mgFiber: 12gSugar: 23gVitamin A: 7.848IUVitamin C: 95mgCalcium: 267mgIron: 5mg
Tried this recipe?Let us know how it was!