Ribollita - Tuscan Bean Soup

Ribollita - Tuscan Bean Soup

Ribollita - Tuscan Bean Soup
recipe

A hearty, tomato-based soup packed with white beans, plenty of vegetables, and crunchy croutons. Perfect for chilly days.
Preparation Time: 45 minutes
Serving Size: 4-6 servings

Ingredients:

- 400 g cooked white beans
- 1 onion
- 2 garlic cloves
- 1 red chili
- 1/2 leek
- 1-2 carrots
- 1-2 celery stalks
- 400 g crushed tomatoes
- 200 g Chinese cabbage
- 1 tsp rosemary
- 1-2 tsp basil
- 1/2 L vegetable broth
- 2-3 cloves
- 4-6 slices whole grain bread

Crouton Marinade:

- 1/2 dl olive oil
- A splash of balsamic vinegar
- 1 garlic clove
- Rosemary
- Basil
- Black pepper
- Chili flakes

Instructions:

1. Chop the onion and chili. Sauté them in oil in a pot.
2. Dice the remaining vegetables and add them to the pot. Stir in the crushed tomatoes, vegetable broth, and spices. Let simmer for about 15 minutes.
3. Add the beans and cook until all ingredients are tender. Taste and adjust seasoning if needed.
4. Toast the slices of bread and place them at the bottom of soup bowls. Pour the soup over the bread and enjoy. You can also toast the bread into croutons to sprinkle on top of the soup.
5. For the crouton marinade: Measure the ingredients into a bowl and mix. Cube the bread slices and toss them in the marinade until well coated.
6. Spread the bread cubes on a baking sheet lined with parchment paper and toast in a 250°C (482°F) oven until they are golden and crispy.

Nutritional Information (per serving):

- Energy: 250 kcal
- Protein: 10 g
- Carbohydrates: 40 g
- Fat: 7 g
- Fiber: 8 g

Reviews: 4.84 (6086 reviews)