Ribollita
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.
Ravintoarvot (suuntaa antava opas)
Calories: 408kcalCarbohydrates: 34gProtein: 17gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 44mgSodium: 708mgPotassium: 880mgFiber: 5gSugar: 10gVitamin A: 4018IUVitamin C: 12mgCalcium: 93mgIron: 4mg
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