🍽️ Hearty Ribollita: Italian Vegetable Soup with Bread

Name: Hearty Ribollita: Italian Vegetable Soup with Bread
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g Carrots; 150 g Celery; 1 Zucchini; 1 bulb Fennel; 200 g Savoy Cabbage; 5 Tomatoes; 200 g Salsiccia; 1 Onion; 2 Garlic Cloves; Olive Oil; 800 ml Vegetable Broth; 150 g white, thick Beans (Can); Salt; Pepper (from the mill); 250 g Italian Country Bread

469 kcal · 30 min · 4 servings

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Ingredients

150 g Carrots
150 g Celery
1 Zucchini
1 bulb Fennel
200 g Savoy Cabbage
5 Tomatoes
200 g Salsiccia
1 Onion
2 Garlic Cloves
Olive Oil
800 ml Vegetable Broth
150 g white, thick Beans (Can)
Salt
Pepper (from the mill)
250 g Italian Country Bread

Instructions

1. Wash the vegetables thoroughly and remove any tough stems or wilted greens.
2. Cut the vegetables into small, bite-sized pieces.
3. Slice the savoy cabbage into thin strips.
4. Pour boiling water over the tomatoes to scald them.
5. Immediately remove the tomatoes from the hot water and plunge them into cold water to stop the cooking process.
6. Peel the skin off the tomatoes.
7. Cut the tomatoes into quarters.
8. Remove the seeds from the tomatoes.
9. Dice the seeded tomato flesh into small cubes.
10. Remove the casing from the Salsiccia (Italian sausages).
11. Slice the Salsiccia into thin rounds.
12. Peel the onion and the garlic.
13. Finely chop the onion and the garlic.
14. Heat a pot and add one tablespoon of hot oil.
15. Fry the Salsiccia slices in the hot oil for about 4 to 5 minutes until crispy.
16. Remove the fried Salsiccia from the pot and set it aside.
17. Add the chopped onion and garlic to the same pot.
18. Sauté the onion and garlic until they are soft and translucent.
19. Add the remaining prepared vegetables to the pot.
20. Pour vegetable broth into the pot until the vegetables are covered.
21. Let the soup simmer on medium heat for about 10 minutes.
22. Hold a sieve over a bowl and rinse the beans with water.
23. Let the water drain from the beans.
24. Add the drained beans to the soup in the pot.
25. Add the previously removed Salsiccia back to the soup.
26. Let the soup simmer for another 5 minutes.
27. Season the soup with salt and pepper to your taste.
28. Tear the bread into small, irregular pieces.
29. Distribute the bread pieces onto the plates.
30. Pour the hot soup over the bread on the plates.
31. Garnish the soup as desired with fresh herbs or grated cheese.

Nutrition per serving

kcal: 469
Protein: 20 g · Fett/Fat: 24 g · Carbs: 43 g