Thick Italian Ribollita soup – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 642, total fats 28 g., saturated fats g., proteins 27 g., carbohydrates 67 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Photo of the dish:Anthony Achilleos Time: 7 hours. 20 minutes. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 medium-sized carrots, diced
- 3 stalks of celery, diced
- 1/4 of a small head of young cabbage, cut into strips (approximately 3 tbsp.)
- 120 gr. pancetta or cured bacon, cut cubes
- 1 tbsp. white dried cannellini beans, sort out and rinse
- 1/4 Art. tomato paste
- 1/2 tbsp. grated Parmesan cheese, and 5 cm. a piece of crust
- Coarse salt and freshly ground pepper
- 5 slices of white crisp bread
- 1/4 Art. chopped fresh parsley leaves
- 3 tbsp. l olive oil, and also for spraying
- 3 cloves of garlic, cut into slices
Recipes with similar ingredients: carrots, celery, cabbage white cabbage, pancetta, bacon, cannellini beans, white beans, tomato paste, parmesan cheese, white bread, parsley, garlic
Recipe preparation:
- Mix in a slow cooker or 5-6 liters. thick bottom pan carrots, celery, cabbage, pancetta, beans, tomato paste. Add the parmesan peel, 1 tsp. salt, 1/2 tsp pepper and 7 tbsp. water. Cover the pan and cook over low heat, 7 – 8 h. Leave 1 slice of bread at room temperature, in order so that it dries out a little.
- In 10 minutes before cooking, add stale bread to the pan. Stir, then add grated parmesan and parsley. Salt and pepper.
- Meanwhile, heat the oven to 200 ° C. Share the remaining 4 slices of bread on a baking sheet and sprinkle with olive oil. Bake until golden brown, 1 – 2 minutes. from each side. Put slices of bread in bowls.
- Fry the garlic in a preheated pan with 3 tbsp. l olive oil for 3 min., until golden brown. Add garlic together with butter in the soup and mix. Pour soup into bowls with with bread.
