Pair with Reds
La Ribollita
Ingredients
- 2 Tbsp olive oil
- 2 small onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1 cup diced new potatoes
- 3 cloves garlic, peeled and minced
- 1 tsp sea salt
- ½ tsp ground fennel seeds
- ¼ tsp dried chili peppers
- 1 fresh tomato
- 28oz white beans (cannellini, navy, kidney), rinsed well and drained
- 4 cups chicken or vegetable broth
- 2 sprigs rosemary
- 2 fresh Bay leaves
- 1 bunch fresh kale or spinach, trimmed
- 2 cups stale Italian bread, torn into bite sized pieces
- ¼ cup good quality extra virgin olive oil
- ¼ cup fresh grated Parmesan
Instructions
- In a large saucepan, heat oil over medium high heat.
- Cook onions, carrots, celery, potatoes, sea salt, fennel and chili flakes until the vegetables are tender crisp, but not brown, about 10 minutes.
- Stir in garlic and cook for one minute.
- Stir in diced tomatoes, beans and broth, rosemary and Bay leaves.
- Bring to a boil, reduce heat to simmer, about 10 minutes.
- Stir in kale and bread, cook for 15 minutes more, until soup is thick and silky.
- Discard Bay leaves and rosemary stems.
- Serve in warmed soup bowls, drizzled with extra virgin olive oil and fresh Parmesan.
- Serves 4.
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