You are here

La Ribollita

Global.Potpourri's picture
Ingredients
  Extra virgin olive oil 6 Fluid Ounce (150 Milliliter)
  Onion 1 , finely chopped
  Carrot 1 , chopped
  Celery stick 1 , chopped
  Leeks 2 , trimmed and finely chopped
  Garlic 4 Clove (20 gm), finely chopped
  White cabbage 1 Small, shredded
  Potato 1 Large, chopped
  Courgettes 4 , chopped
  Dried cannellini beans 7 Ounce, soaked overnight, drained and rinsed (200 Grams)
  Tomato juice/Passata 14 Fluid Ounce (400 Milliliter)
  Rosemary sprigs 2
  Thyme sprigs 2
  Sage sprigs 2
  Dried red chilies 1
  Water 3 1⁄2 Pint (2 Liters)
  Cavolo nero/Savory cabbage 6 Cup (96 tbs), finely shredded (6 Large Handfuls)
  Freshly grated parmesan 2 Tablespoon (For Serving)
Directions

Heat half the oil in a saucepan.
Add the onion, carrot and celery and cook gently for about 10 minutes, stirring frequently.
Add the leeks and garlic and cook for a further 10 minutes.
Add the white cabbage, potato and courgettes and cook for a further 10 minutes, stirring frequently.
Stir in the beans, tomato juice or passata, rosemary, thyme, sage, dried red chilli, salt and plenty of pepper.
Cover with the water and bring to the boil.
Reduce the heat, cover the pan and simmer for at least 2 hours, until the beans are very soft.
Remove 2-3 ladlefuls of soup, puree it in a blender or food processor or rub it through a sieve and return it to the soup.
Stir in the cabbage and simmer for another 15 minutes.
Leave to cool and refrigerate overnight.
The next day, slowly reheat the soup and stir in the remaining olive oil.
Serve with freshly grated Parmesan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes

Rate It

Your rating: None
4.016665
Average: 4 (15 votes)