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🍲 Ribollita – Tuscan Vegetable Soup

380 kcal · 30 min · 4 servings

Ingredients

• Carrots 2 pcs
• Leek 1 pcs
• Celeriac 200 g
• Onions, yellow 1 pcs
• Garlic cloves 2 pcs
• White cabbage 250 g
• Oil 2 tbsp
• Bacon strips 75 g
• Vegetable broth 1 L
• Marjoram, dried 1 tsp
• Salt pinch
• Pepper, black ground pinch
• White beans in the can 500 g
• Baguette 1 pcs
• Olive oil 1 tbsp

Instructions

1. 1. Wash the carrots thoroughly, peel them, and cut off the ends. Cut the vegetables into small cubes.
2. 2. Clean the leek, remove the root end, and cut it lengthwise. Slice the leek into thin strips.
3. 3. Peel the celery and dice it finely.
4. 4. Halve the onion, peel it, and cut it into cubes.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the white cabbage, quarter it, and remove the outer leaves and core. Slice the vegetable into strips.
7. 7. Heat the oil in a pot over medium heat.
8. 8. Fry the bacon for about 2 to 3 minutes.
9. 9. Add the onion and garlic, and sauté them for about 2 minutes.
10. 10. Add the prepared vegetables and sauté them for about 2 to 3 minutes.
11. 11. Deglaze everything with the broth.
12. 12. Season the soup with marjoram, salt, and pepper.
13. 13. Let the soup simmer covered for about 20 minutes.
14. 14. Drain the beans, rinse them, and let them drain well.
15. 15. Puree half of the beans in a tall container.
16. 16. Add the puree and the remaining whole beans to the soup at the end of the cooking time.
17. 17. Bring the soup to a boil once.
18. 18. Adjust the seasoning of the soup at the end.
19. 19. Cut the baguette into cubes.
20. 20. Mix the baguette cubes into the soup.
21. 21. Serve the soup on plates.
22. 22. Drizzle the soup with a bit of olive oil.

Nutrition per serving

• kcal: 380
• Protein: 15 g · Fett/Fat: 14 g · Carbs: 51 g