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Tuscan Ribollita

Easy, 1 hour

Tuscan Ribollita

Level: Easy

Preparation time: 30 minutes

Cooking time: 30 minutes

Yields: 6-8 people

Country: Italy

Author

Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia

www.sinitaly.org

About this recipe

Ribollita is the recovery dish of excellence of the Tuscany culinary tradition. It is a poor dish based on bread and vegetables of the autumn season.

Ingredients

  • 200 g cabbage
  • 200 g black cabbage
  • 200 g beets
  • 1 potato
  • 1 carrot
  • 1 celery
  • 1 onion
  • 4 tablespoons of tomato sauce
  • 350 g precooked beans
  • 40 g Parmigiano Reggiano cheese
  • 8 slices of Tuscany bread (unsalted bread)
  • 1 L of vegetable broth
  • Extra virgin oil, salt and pepper to taste

Calories per serving

387 kcal

Carbohydrates

g 16

Lipids

g 3

Phosphate

mg 333

Potassium

mg 305

Protein

g 19

Sodium

mg 144

Preparation

  1. Peel the potato. Cut the potato, cabbage, black cabbage and beets into strips after washing them and place them in a pot of water to boil for 20-30 minutes.
  2. Meanwhile, fry the onion in a pan with 3 spoons of extra virgin oil.
  3. Add celery and carrot cut into cubes.
  4. Add the beans after having drained them from the storage water and washed let them a flavour for a few minutes.
  5. Drain the vegetables and add them to the pan with beans.
  6. Cover with a litre of vegetable broth.
  7. Add the tomato sauce and cook for another 30 minutes.
  8. When cooked add salt and pepper to taste.
  9. Toast the slices of bread, put them on individual plates, pour the soup and season with extra virgin oil and Parmigiano Reggiano cheese.

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