Vegetable Ribollita with Savoy Cabbage, Spinach and Celery
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Vegetable Ribollita with Savoy cabbage, spinach and celery - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 can white beans (420 g)
- 1 can of pickled tomatoes (420 g), diced
- 1/4 cup olive oil, plus more for serving
- 1 large onion, diced (2.5 cups)
- 1 stalk celery, sliced (3/4 cup)
- 1 medium zucchini, diced (1 1/4 cups)
- 2 carrots, peeled and diced (1/3 cup)
- 3 cloves garlic, sliced
- 1 sprig of fresh rosemary
- Coarse salt
- Freshly ground black pepper
- 1 head of Savoy cabbage, peeled and coarsely chopped or grated (7.5 cups)
- 1/2 cup chopped fresh basil leaves
- 1 teaspoon dried marjoram
- 10 cups vegetable broth
- 1/2 loaf homemade rye or wheat sourdough bread, cut into cubes (approx. 4 cups)
- 3 cups of baby spinach leaves
- 1/2 cup cheese Pecorino Romano, thinly slice with a vegetable knife
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Recipes with similar ingredients: white beans, tomatoes, onions, celery, zucchini, carrot, garlic, rosemary, Savoy cabbage, basil, marjoram, black bread, spinach, Pecorino Romano cheese, Parmesan cheese
Cooking the dish according to the recipe:
- In a heavy-bottomed saucepan, sauté the onion, celery, zucchini, carrot, garlic, and rosemary in olive oil over medium heat until softened, about 10 minutes. Season with salt and pepper. Add the Savoy cabbage, tomatoes, basil, and marjoram, season again with salt and pepper. Cook until the cabbage is tender, about 10 minutes.
Stir in the white beans, then increase the heat and pour in the vegetable broth, simmering at a low boil for 20 minutes. - Remove the rosemary sprig. Stir in the bread and spinach, reduce the heat to medium, and simmer until the soup thickens, about 10 minutes or more.
- Ladle the soup into warmed bowls, season with salt and pepper. Sprinkle with cheese and drizzle with a little olive oil.
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