Ribollita
Description
The soup is simple and quick to prepare. This Italian soup will win over many of you with its taste and aroma. Originally, this soup was prepared as a fasting dish, as it was invented by the poor. But there is another version of the soup—made with bacon and Parmesan. In any case, this soup deserves for you to cook and try it. Like borscht, it's especially delicious when reheated the next day. :) The soup is ready to serve.
Instructions
- 1
Step 1
1. Heat a saucepan (preferably one with a thick bottom) with olive oil, then add chopped onion cut into quarter-rings and leek sliced into rings. Sauté for 2-3 minutes.
- 2
Step 2
2. Add the finely chopped garlic and sauté for another minute.
- 3
Step 3
3. Cut the celery stalks into pieces and slice the carrots into quarter-circles. Sauté with the onion for about 3 minutes.
- 4
Step 4
4. Pour in vegetable broth or water (approximately 0.7 liters). Add salt and herbs.
- 5
Step 5
5. When it boils, add the chopped cabbage. Italians don't like finely chopping vegetables :)
- 6
Step 6
6. Let the cabbage simmer for a couple of minutes, then add the chopped tomatoes and a couple of tablespoons of the juice in which the tomatoes were stored.
- 7
Step 7
7. I use canned beans, but you can cook the beans in advance. Mash half of the beans into a puree and leave the other half whole.
- 8
Step 8
8. Add the beans to the pot. Reduce the heat, cover the pot with a lid, and simmer for about 20 minutes.
- 9
Step 9
9. Finally, add finely chopped herbs. Let the soup steep for another 10 minutes on the stove.
- 10
Step 10
10. Pour a little soup onto a plate, then place pieces of stale bread on top.
- 11
Step 11
11. Add more soup on top. Let it sit for a while so the bread softens, then serve :)