Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 130 g leftover bread; 2 garlic cloves; 45 g unsalted butter; 1 onion; 1 tomato; 1 celery stalk; 1 carrot; ¾ bunch kale; 130 g bacon; 20 g extra virgin olive oil; 800 g water; 1 tbsp Vegetable stock paste; 150 g tomato passata; 1 sprig fresh rosemary; ¾ cinnamon quill; 270 g canned cannellini beans; sea salt; ground black pepper

5.0 1 Bewertung

Zubereitung 15 Min

Gesamt 50 Min

4 portions

Zutaten

Parmesan cheese cut into pieces (3 cm), rind reserved (optional - see Tips)
40 g
leftover bread cut into slices
130 g
garlic cloves
2
unsalted butter
45 g
onion (120 g), cut into pieces
1
tomato cut into pieces
1
celery stalk including leaves, cut into pieces
1
carrot cut into pieces
1
kale stalks roughly chopped, leaves reserved separately
¾ bunch
bacon cut into cubes (1 cm - see Tips)
130 g
extra virgin olive oil
20 g
water
800 g
Vegetable stock paste (see Tips)
1 tbsp
tomato passata (see Tips)
150 g
fresh rosemary (whole)
1 sprig
cinnamon quill
¾
canned cannellini beans rinsed and drained (approx. 250 g after draining - see Tips)
270 g
sea salt to taste
ground black pepper to taste