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🍲 Ribollita al Spirale (Bread Soup Stew)

420 kcal · 50 min · 4 servings

Ingredients

• 300 g Potatoes
• 400 g Chickpeas (canned)
• 250 g Red cabbage
• 2 Stk Carrots
• 1 Stk Celery stalk
• 1 Stk Onion
• 2 Zehen Garlic
• 400 g Tomatoes (canned)
• 200 g Old ciabatta bread
• 30 ml Olive oil
• 5 g Salt
• 1 g Pepper

Instructions

1. 1. Peel the 300 g potatoes and dice them into small, roughly 1 cm cubes.
2. 2. Peel the 2 carrots and dice them into small cubes too, so they cook at the same rate.
3. 3. Wash the red cabbage, remove the tough core, and slice it into fine strips.
4. 4. Peel the onion and the 2 garlic cloves and chop them finely.
5. 5. Cut the 200 g stale ciabatta bread into coarse, bite-sized pieces.
6. 6. Drain the 400 g canned tomatoes and crush them with your hands.
7. 7. Heat 30 ml olive oil in a large pot (about 24 cm diameter) over medium heat.
8. 8. Sauté the chopped onion and garlic for 3 minutes, until fragrant but not browned.
9. 9. Add the carrots, celery stalk (diced) and potatoes and fry them for 2 minutes.
10. 10. Add the red cabbage, crushed tomatoes and drained 400 g chickpeas and stir everything together.
11. 11. Pour in enough water to just cover all the ingredients and simmer for 15 minutes.
12. 12. Add the bread pieces and let them soak in the soup for 5 minutes until softened.
13. 13. Season with 5 g salt and 1 g pepper and simmer the soup for another 5 minutes, until the potatoes are tender.
14. 14. Serve the hot soup in deep bowls. It’s perfect when the bread thickens the sauce and the vegetable pieces still have a bit of bite.

Nutrition per serving

• kcal: 420
• Protein: 18 g · Fett/Fat: 12 g · Carbs: 60 g