Ribollita – Tuscan bread soup with white beans and savoy cabbage

Die toskanische Ribollita ist eine herzhafte Gemüsesuppe mit Bohnen und altbackenem Brot, die als Minestrone-Verwandte besonders im Winter wärmt. Am nächsten Tag aufgewärmt schmeckt sie oft noch besser.

By yumbelo-Küche · 4 servings · 50 minutes

Ingredients

• 200 g Day-old white bread, sliced
• 3 EL Olive oil
• 1 Stück Onion, finely diced
• 2 Stück Garlic cloves, finely chopped
• 2 Stück Carrots, diced
• 2 Stück Celery stalks, thinly sliced
• 1 Stück Leek stalk, sliced into rings
• 1 Stück Zucchini, diced
• 250 g Savoy cabbage, cut into fine strips
• 1 Dose Can of white beans (400 g, drained weight about 240 g), rinsed
• 1 Dose Can of chopped tomatoes (400 g)
• 1 l Water
• 2 Stück Bay leaves
• 1 Stück Rosemary sprig
• 1 TL Dried thyme
• 40 g Parmesan, in a piece, plus rind optional
• Salt
• Pepper

Method

1. Sauté the onion, garlic, carrots and celery in olive oil in a large pot over medium heat for about 8 minutes, until the vegetables are soft.
2. Add the leek and zucchini and sauté for another 3 minutes.
3. Stir in the tomatoes, water, bay leaves, rosemary, thyme and the Parmesan rind (if using) and bring to a boil.
4. Let the soup simmer over low heat for about 20 minutes.
5. Add the cabbage and beans and cook for another 10 minutes, until the cabbage is tender.
6. Remove the rosemary sprig, bay leaves and Parmesan rind. Season with salt and pepper.
7. Add the bread to the soup and let it steep for 5 minutes, until it softens and thickens the soup.
8. Shave some Parmesan over the top and serve immediately.