Tuscan Ribollita Soup
At a glance
A traditional Tuscan vegetable and bean soup, hearty and plant-based, perfect for fall and winter.
Ingredients
- 1 onion
- 2 cloves garlic
- 2 carrots
- 1 celery stalk
- 1 bunch cavolo nero
- Half a Savoy cabbage
- 250 ml tomato puree
- 4 cherry tomatoes
- 1 chili pepper
- 1 sprig rosemary
- Salt and pepper
- Olive oil
- Parmesan cheese (optional)
Method
- 1
Chop the onion, garlic, carrots, and celery.
- 2
Prepare the cavolo nero and Savoy cabbage by chopping them.
- 3
Heat olive oil in a pot and sauté the chopped vegetables until tender.
- 4
Add the tomato puree, cherry tomatoes, chili pepper, and rosemary to the pot.
- 5
Season with salt and pepper.
- 6
Cook until the vegetables are soft and flavors meld.
- 7
Optionally, add pre-cooked beans to the soup and simmer.
- 8
Serve hot, optionally garnished with Parmesan cheese.
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Original video
Source video from Ricette Perfette. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=iaOePUzOYyU
Source details
Full credit remains with the original creator.
