Ribollita
Ingredients
4 persons
- 5 tablespoons olive oil
- June 1st
- 1 carrot
- 1 stalk celery
- 1 tablespoon garlic
- freshly milled black pepper
- salt
- 400 grams canned cannellini beans, cooked
- 400 gram ELVEA Whole Peeled Tomatoes
- 1 liter vegetable broth
- 1 sprig rosemary
- 1 sprig of thyme
- 500 grams chopped kale
- 4 large toasted
- One large whole wheat bread
- 45 grams of red onions
- Parmesan cheese
Preparation
-
1
Heat 2 tbsp olive oil in a large saucepan over medium-high heat. When the oil is hot, add the onion, carrot, celery and garlic. Season with salt and pepper and sauté until the vegetables are soft, stirring occasionally. This will take about 5 to 10 min.
-
2
Preheat the oven at 220° C. Drain the beans and rinse them well. Put the beans in the pot with the tomatoes and tomato juice, broth, rosemary and thyme. Bring to a boil, then lower the heat so that the soup bubbles gently. Cover and cook, stirring once or twice to break up the tomatoes, until all the flavors have blended, for about 15 to 20 min.
-
3
Remove and discard the sprigs of rosemary and thyme. Now stir in the kale. Taste and adjust seasoning if necessary. Place the slices of bread on top of the stew. Sprinkle with the red onion slices and top with the remaining 3 tbsp of oil. Top with the Parmesan.
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4
Put the cooking pot in the oven and bake until the bread, onion and cheese are brown and crispy. This takes about 10 to 15 min. (If your pot fits under your grill, you can brown everything there too.)
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5
Divide the soup and bread among 4 bowls and serve.
