Ribollita

Name: Ribollita
Total time: 150 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 15 g basil; 200 g Canned cannellini beans; 100 g carrots; 300 g Cavolo nero; 100 g celery; 20 g garlic; 60 g Olive Oil; 150 g onion; 100 g pancetta; 50 g Parmigiano-Reggiano; 400 g San Marzano tomatoes; 300 g Savoy cabbage; 400 g Stale Tuscan bread; 200 g swiss chard; 1500 g vegetable broth

⏱️ 150 dk 🔥 501 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
15 g basil
200 g Canned cannellini beans
100 g carrots
300 g Cavolo nero
100 g celery
20 g garlic
60 g Olive Oil
150 g onion
100 g pancetta
50 g Parmigiano-Reggiano
400 g San Marzano tomatoes
300 g Savoy cabbage
400 g Stale Tuscan bread
200 g swiss chard
1500 g vegetable broth

Hazırlanışı

Soak the Dried cannellini beans in cold water overnight. Drain and rinse.

Place the soaked Dried cannellini beans in a pot with fresh water, bring to a boil, then reduce heat and simmer until tender, about 60-90 minutes. Drain, reserving some cooking liquid.

Dice the Pancetta into small cubes. Finely chop the Red onion, Carrots, and Celery for the soffritto. Mince the Garlic.

Ribollita

Malzemeler

Hazırlanışı

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