Ribollita

Cooking Soups Ribollita

Soups dont come much more hearty than this tasty bean-and-vegetable dish from Italy.

Lables: Low carb Low fat Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Heat the oil in a large saucepan over medium heat. Add the prosciutto, celery, carrot and onion and cook, stirring, for 5 minutes or until the onion softens. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  2. Add the stock, water and tomato, and bring to the boil. Reduce heat to medium and simmer for 15 minutes or until carrot is tender. Add the beans and cabbage and cook, stirring, for 3-4 minutes or until the cabbage wilts. Season with salt and pepper.
  3. Ladle the soup among serving bowls. Sprinkle with the parmesan and season with pepper. Serve with bread.

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1 tbsp olive oil
8 slices prosciutto, coarsely chopped
2 celery sticks, ends trimmed, finely chopped
2 carrots, peeled, coarsely chopped
1 brown onion, coarsely chopped
2 garlic cloves, crushed
1L chicken stock
1L water
1 x 400g diced tomatoes
1 x 400g can cannellini beans, rinsed, drained
1 1/2 cups coarsely shredded Tuscan cabbage
Coarsely grated parmesan, to serve
Traditional pane di casa , to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Soups
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