Ribollita

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

Recipe «Ribollita» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.