Photograph of the finished Ribollita

Italy · Súp bánh mì rau cải kiểu Tuscany

Ribollita

1 hr 30 min Hands-on time + 8 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White beans White beans 280 g
  • Photograph of Cavolo nero black kale Cavolo nero black kale 320 g
  • Photograph of Bread Bread 240 g
  • Photograph of Carrot Carrot 1.6
  • Photograph of Celery Celery 120 g
  • Photograph of Onion Onion 1.6
  • Photograph of Canned tomatoes Canned tomatoes 320 g
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Vegetable broth Vegetable broth 1.4 l
  • Photograph of Olive oil Olive oil 100 ml
  • Photograph of Salt Salt 12 g

Method

  1. 1 Simmer the soaked white beans for 45 minutes until soft, then mash half of them into a smooth paste.
  2. 2 Sauté onions, carrots, celery, and garlic in olive oil for 10 minutes until fragrant and sweet.
  3. 3 Add canned tomatoes and shredded black kale, stir for 5 minutes, then pour in the vegetable broth.
  4. 4 Simmer over low heat for 30 minutes, then add whole beans and mashed beans and cook for another 10 minutes.
  5. 5 Arrange the sliced stale bread in a pot, turn off the heat and let it sit for 15 minutes until softened, then drizzle with olive oil.

With an appliance

  • Pressure cooker 55 min

    Replace step 1: cook the soaked white beans under high pressure for 12 minutes, then let them rest naturally for 10 minutes; reduce the cooking time to over 20 minutes to make the beans softer and easier to mash. Add the vegetables and bread after opening the lid to control the consistency.

Start cooking