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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 potatoes and carrots and cut them into small cubes.
2. 2. Wash the red cabbage, remove the core, and cut it into thin strips.
3. 3. Peel the onion and garlic and chop them finely.
4. 4. Drain the tomatoes from the can and crush them with your hands.
5. 5. Cut the ciabatta bread into coarse pieces.
6. 6. Heat the olive oil in a large pot and sauté the onion and garlic for 3 minutes.
7. 7. Add the carrots, celery, and potatoes and fry them for 2 minutes.
8. 8. Add the red cabbage, tomatoes, and chickpeas. Stir-fry everything for 3 minutes.
9. 9. Add enough water to cover everything. Let the soup simmer for 15 minutes.
10. 10. Add the bread pieces and let them swell and soften in the soup for 5 minutes.
11. 11. Season the soup with salt and pepper. Let it simmer for another 5 minutes until the potatoes are soft.
12. 12. Serve the hot soup in deep plates.

Nutrition per serving

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