Vegetable Ribollita with savoy cabbage, spinach and celery – A detailed recipe for cooking. Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can of white canned beans (420 gr.)
- 1 can of pickled tomatoes (420 gr.), Cut cubes
- 1/4 Art. olive oil, and a little more to serve
- 1 large onion, cut into cubes (2.5 Art.)
- 1 stalk of celery, cut into slices (3/4 tbsp.)
- 1 medium zucchini, cut into cubes (1 1/4 tbsp.)
- 2 carrots, peel and cut into cubes (1/3 tbsp.)
- 3 cloves of garlic, cut into slices
- 1 sprig of fresh rosemary
- Coarse salt
- Freshly ground black pepper
- 1 head of Savoy cabbage, peel and chop coarsely or, grate (7.5 st.)
- 1/2 tbsp. chopped fresh basil leaves
- 1 tsp dried marjoram
- 10 tbsp. vegetable broth
- 1/2 loaf of homemade bread with rye or wheat sourdough, cut into cubes (approx. 4 tbsp.)
- 3 tbsp. young spinach leaves
- 1/2 tbsp. cheese Pecorino Romano, finely cut vegetable with a knife
Recipes with similar ingredients: white beans, tomatoes, onions onions, celery, zucchini, carrots, garlic, rosemary, cabbage savoy, basil, marjoram, black bread, spinach, pecorino cheese romano, parmesan cheese
Recipe preparation:
- Fry the onion in olive oil in a pan with a thick bottom, celery, zucchini, carrots, garlic, and rosemary with medium temperature, until soft, about 10 min., salt and season with pepper. Add savoy cabbage, tomatoes, basil, and marjoram, salt again and season with pepper. Cook until until the cabbage is soft, about 10 minutes. white beans, then increase the temperature, and pour the vegetable broth, simmer at a slow boil for 20 minutes.
- Take out a sprig of rosemary. Stir in bread and spinach adjust the temperature to medium and cook until soup does not thicken, from 10 min. and longer.
- Pour the soup into heated bowls, season with salt and pepper. Sprinkle cheese on top and pour a little olive oils.
