Ribollita in Italian means “re-cooked”. And everyone knows that this is how the soup gets better and better every time.
Ingredients
- 200 g of white giant beans cooked in a can
- 100 g pancetta or smoked bacon
- 2 onions
- 3 cloves of garlic
- 2 large carrots
- 3 celery stalks
- 3 dl tomato paste
- 200 g smoked eel
- 1 l chicken stock
- 1 dl olive oil
- 200 g of yesterday’s bread can also be left out
- 2 bay leaves
- salt and pepper
To garnish the ribollita
- 1 chopped parsley
- 1 grated parmesan cheese can be omitted
Instructions
- Peel and finely chop the onion. Put the onion slices in a large saucepan with the olive oil. Press the garlic cloves with a knife blade and put into the pan with the peel. Heat the pan and then simmer.
- Shred the pancetta and add into the saucepan.
- Meanwhile, prepare the vegetables. Peel and cut into suitable pieces. Thinly slice the cabbage.
- When the onion is golden and the pancetta has colored, add the carrots to the pot and bring to a quick simmer.
- Pour the chicken stock and tomatoes into the saucepan. The rest of the vegetables, bay leaves and spices go in the back. Bring the Ribollita to a boil and leave to simmer under the lid until the carrots are cooked. Check the taste and remove from the heat.
- At this stage, if you wish, you can dilute the Ribollita with pieces of bread shredded into small pieces.
- The dish is ready to serve. Optionally, you can sprinkle the parsley over the dish and grate the parmesan cheese to garnish.
Nutrition (values are an approximate guide)
Calories: 408kcal | Carbohydrates: 34g | Protein: 17g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 708mg | Potassium: 880mg | Fiber: 5g | Sugar: 10g | Vitamin A: 4018IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 4mg
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Last Updated on May 21, 2022 by Flavorado
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