Ribollita
A popular italian home-style dish with white beans, kale or savoy cabbage, stale bread, well suited for a family weekly menu.
Ingredients
- White beans300 g
- Kale or savoy cabbage300 g
- Stale bread200 g
- Carrots2 pcs
- Onion1 pcs
- Tomatoes300 g
- Olive oil4 tbsp
Instructions
Cut the vegetables and main ingredients into even pieces so they cook at the same pace.
Heat a little oil or butter in a pot and sauté the onion, garlic, or other aromatics for 3–5 minutes until softened.
Add the main ingredients, stir, and cook for 1–2 minutes to deepen the flavor.
Pour in water or broth, bring to a boil, reduce the heat, and simmer until the main ingredients are tender.
Season with salt, pepper, spices, herbs, or acidity as needed and let the soup rest for 5 minutes.
Serve hot; add sour cream, herbs, croutons, lemon, or grated cheese if desired.
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