← All recipes

🍲 Slow-Cooked Bean Kohl Rabi Vegetable Stew (Ribollita Style)

420 kcal · 300 min · 4 servings

Ingredients

• 400 g White beans (canned)
• 400 g Kohl rabi
• 200 g Carrots
• 100 g Celery stalks
• 1 Stk Onion
• 50 g Dried tomatoes
• 30 g Tomato paste
• 1 L Vegetable broth
• 40 ml Olive oil
• 5 g Salt
• 2 g Pepper

Instructions

1. 1. Peel the kohl rabi and cut it into small cubes.
2. 2. Wash the carrots and celery and cut them into small cubes as well.
3. 3. Finely chop the onion and boil the dried tomatoes briefly in hot water until soft. Then cut them into strips.
4. 4. Put the olive oil in your pot and sauté the onion, carrots, celery, and kohl rabi for five minutes.
5. 5. Stir in the tomato paste and fry it for one minute.
6. 6. Pour the vegetable broth, the drained white beans, and the dried tomatoes into the pot.
7. 7. Season with salt and pepper. Cover the pot and let the soup simmer on low heat for five hours.
8. 8. The soup is ready when the vegetables are very soft and the beans are falling apart. Stir them before serving.

Nutrition per serving

• kcal: 420
• Protein: 22 g · Fett/Fat: 12 g · Carbs: 65 g