Name: Ribollita
Cook time: 60 min
Total time: 60 min
Ingredients: 1 onion; 2-3 cloves of garlic; 2 carrots; 2 stalks of celery; 2 potatoes; 2 tomatoes; 1 can of cannellini beans; 2-3 slices of stale bread; 200 g spinach; 1 bunch of wild garlic; fresh thyme; salt and black pepper; olive oil; parmesan cheese (optional)

Ribollita

5.0 (1)

chef: Bibsy

60 min.

Ingredients

1 onion
2-3 cloves of garlic
2 carrots
2 stalks of celery
2 potatoes
2 tomatoes
1 can of cannellini beans
2-3 slices of stale bread
200 g spinach
1 bunch of wild garlic
fresh thyme
salt and black pepper
olive oil
parmesan cheese (optional)

Preparation

This thick Italian soup is perfect for using up leftovers in the fridge. Any leafy greens can be used depending on the season.
Heat half of the canned beans with their liquid and mash them into a puree.
Sauté the chopped onion and garlic in heated oil for 3-4 minutes, then add sliced carrots and celery.
After another 3-4 minutes, add diced potatoes and tomatoes. Once the tomatoes soften, add thyme, salt, pepper, and the bean puree.
Add water, bring to a boil, then reduce heat and simmer for about an hour. Five minutes before removing from heat, add spinach, wild garlic, and diced bread.

#Vegetables

#soup

19/09/21