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Tuscan Bean Soup

    

Ribollita is a traditional Italian soup from the Tuscany region. This rich soup is made of various vegetables and there are many guaranteed recipes for the preparation. Try the one we are offering. It is well tried and we confirm it is delicious.

Cook

No. of servings

6

Ready in

40 min.

Difficulty

medium

 

 

basil-
bay leaf4pcs4pieces
carrots5.25oz150grams
fresh spinach leaves-
garlic8cloves8cloves
ground black pepper0.5tsp½teaspoon
leek5.25oz150grams
olive oil2tbsp30milliliters
olive oil3tbsp3tablespoon
onion2.75oz80grams
parsley leaves-
salt-
semi hard cheese5.25oz150grams
sterilized tomatoes14oz400grams
sterilized white beans14oz400grams
toasted bread6pcs6pieces
tomato paste-
vegetable bouillon2pcs2pieces
water1.25quart1.2litre

1. 

onion 2.75 oz (80 g)  olive oil 2 tbsp (30 ml)

Peel onion and chop it finely. Slightly cook it in oil.

2. 

garlic 4 cloves  carrots 5.25 oz (150 g)  leek 5.25 oz (150 g)

Peel garlic and slice it. Cut peeled and washed carrot into rounds. Wash leek, cut it into quarters lengthwise and chop into pieces. Add vegetables to the onion and cook it all together for a while.

3. 

water 1.25 quart (1200 ml)  vegetable bouillon 2 pcs

Melt cubes of high-quality bouillon in hot water.

4. 

ground black pepper 0.5 tsp  bay leaf 4 pcs

Pour bouillon to vegetables, add ground black pepper, bay leaf and cook for 20 minutes.

5. 

sterilized tomatoes 14 oz (400 g)

Put into the soup finely chopped canned tomatoes together with the brine. Bring to the boil.

6. 

sterilized white beans 14 oz (400 g)  tomato paste  salt  fresh spinach leaves  basil  parsley leaves

Stir in beans, few spoons of tomato paste to your taste and season with salt. Use canned beans, or soak 250 g of dried beans overnight and cook them in the separate pot until soft. At the end add leaves of fresh spinach or we can decorate the soup with chopped fresh spinach, basil or parsley leaves when serving it.

7. Garlic bread with cheese

garlic 4 cloves  olive oil 3 tbsp  toasted bread 6 pcs  semi hard cheese 5.25 oz (150 g)

Prepare roasted bread with the soup. Press peeled garlic and mix it with olive oil. Brush slices of white bread with this oil and sprinkle them with grated cheese (Parmesan is the best option).

Garlic bread with cheese

8. 

Roast slices of bread in the oven until golden.

9. 

Place roasted garlic bread in a bowl and pour dense soup on it.

10. 

Toast bread can be served in the soup also cut into cubes.

Bon appetit!

 

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