Ribollita
recipe

A delicious and hearty Italian soup that's easy to make and improves with reheating. Perfect for cold days.
Preparation Time: 1 hour
Serving Size: 4-6 servings
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 carrots, diced
- 1 celery stalk, diced
- 1 potato, diced
- 400 g canned tomatoes
- 1 liter vegetable broth
- 400 g white beans, rinsed and drained
- 200 g fresh cabbage, shredded
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until softened.
2. Add the garlic, carrots, celery, and potato. Cook for a few minutes until the vegetables begin to soften.
3. Stir in the canned tomatoes, vegetable broth, white beans, cabbage, and thyme. Mix well and bring to a boil.
4. Reduce the heat and let the soup simmer gently for about 30 minutes, or until the vegetables are fully cooked.
5. Season with salt and black pepper. Serve the soup garnished with fresh basil.
Nutritional Information (per serving):
- Calories: 250 kcal
- Protein: 10 g
- Carbohydrates: 40 g
- Fat: 7 g
- Fiber: 8 g

Reviews: 3.87 (2498 reviews) ★★★★★ share