Ribollita

Ribollita is one of the most filling soups you can ever have. It’s so heavy, that although it is a soup, it is often served as a starter.

In fact, it is even a part of lunches and dinners in some households. A vegetable soup, the ribollita doesn’t require expensive ingredients and can easily serve a family of 8 to 10 people. It is an everyday filling meal that will leave feeling you warm inside.

Let’s have a look at how this vegetable miracle happens!

Health Benefits

Ribollita is the healthiest soup to have. The basic reason for this is the fact that 90% of it comprises of vegetables. It also has some wheat content due to the bread. A minimal amount of cheese is used, keeping excess calories to a minimum. The carrots, kale, cabbage, celery and garlic used in the soup make it healthy for your heart too. On top of all this, the soup keeps your cholesterol in check.

Enjoy it any day of the week with your family!

Ingredients

kale leaves: 1 cup

chopped cabbage: 1 cup

chopped butternut squash: 1 cup

chopped carrots: 1 cup

chopped celery: 1

chopped onion: 1 cup

crushed canned tomatoes: 3 cans

cannellini beans: 2 cans

grated parmesan: 1 cup

chopped garlic cloves: 10-12

vegetable stock: 1 can

salt to taste

Black Pepper Powder to taste

olive oil: 5 tbsp

bread of your choice without crusts: 2

chopped fresh parsley leaves: 1 cup

How To Make Ribollita

1. Take a deep pan and heat up some oil in it.
2. Add chopped celery, butternut squash, cabbage and onion into the oil.
3. Add a pinch of salt and black pepper and sauté the vegetables for 10 minutes until they develop a certain color.
4. Now add garlic into the pan and let it cook for a minute.
5. Then add vegetable stock and 4 glasses of water into the pan. Add the cannellini beans on top and cook for a few minutes.
6. Now add the crushed tomatoes and grated parmesan. Mix them well and let the soup simmer for about 4 to 5 minutes until you see the parmesan completely dissolve.
7. Then add chopped kale and cabbage into the soup and mix once again.
8. Cook until both the cabbage and kale have dissolved into the soup well.
9. Now cut bread into small pieces and put them in. Bread should disintegrate inside the soup.
10. Season the soup with some more salt and black pepper powder.
11. Now ladle out a big bowl of soup and garnish with freshly grated parmesan and chopped parsley leaves!

Trivia

• Ribollita is mostly made with leftovers making it one of the cheapest soups ever.

It is a delicacy of Tuscany, a central Italian region, where locals grow up having this soup almost every day since it doesn’t cost much.