Tuscan Ribollita Soup
Recipe summary
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.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
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
