70minutes, 45 of them waiting
385Calories
16gProtein
4servings
Ribollita means reboiled: yesterday’s bean soup is heated again with stale bread until it is thick enough to eat like porridge. Poor people’s cooking that tastes rich.
Ingredients
Forservings
- 480 gWhite beans, drained (2 Dosen)
- 200 gKale
- 200 gWhite cabbage
- 150 gCarrots
- 80 gCelery
- 100 gOnion
- 400 gTomatoes, tinned
- 1000 mlVegetable stock
- 120 gStale white bread (4 slices)
- 30 gOlive oil (3 tbsp)
- Rosemary, garlic, salt, pepper
How to make it
- Soften the diced onion, carrots and celery in the oil for ten minutes, add the garlic and rosemary.
- Add the tomatoes, stock and half the beans, blend the other half and stir it in, simmer for twenty minutes.
- Add the shredded cabbage and cook for fifteen minutes more.
- Stir in the torn bread and let it stand for ten minutes until it thickens the soup. Serve with oil.
One tip
The staler the bread the better. Fresh bread turns mushy instead of velvety.
Nutrition per serving
| Calories | 385 |
|---|---|
| Protein | 16 g |
| Fat | 10 g |
| Carbs | 58 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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