Ribollita
TM6 TM5

Ribollita

5.0 (6 ratings)

Ingredients

  • 60 g Parmesan cheese, cut into pieces (3 cm), rind reserved (optional - see Tips)
  • 200 g leftover bread, cut into slices
  • 4 garlic cloves
  • 70 g unsalted butter
  • 1 onion (150 g), cut into pieces
  • 1 tomato, cut into pieces
  • 1 celery stalk, including leaves, cut into pieces
  • 1 carrot, cut into pieces
  • 1 bunch kale, stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices
  • 200 g bacon, cut into cubes (1 cm - see Tips)
  • 20 g extra virgin olive oil
  • 900 g water
  • 1 tbsp Vegetable stock paste (see Tips)
  • 200 g tomato passata (see Tips)
  • 2 sprigs fresh rosemary (whole)
  • 1 cinnamon quill
  • 400 g canned cannellini beans, rinsed and drained (approx. 250 g after draining - see Tips)
  • sea salt, to taste
  • ground black pepper, to taste

Nutrition
per 1 portion
Calories
2180.4 kJ / 521.1 kcal
Protein
19.7 g
Carbohydrates
44.9 g
Fat
30.6 g
Saturated Fat
13 g
Fibre
8.3 g
Sodium
580.5 mg

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