Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 50 min
Total time: 50 min
Yield: 6 portions
Ingredients: 60 g Parmesan cheese; 200 g leftover bread; 4 garlic cloves; 70 g unsalted butter; 1 onion; 1 tomato; 1 celery stalk; 1 carrot; 1 bunch kale; 200 g bacon; 20 g extra virgin olive oil; 900 g water; 1 tbsp Vegetable stock paste; 200 g tomato passata; 2 sprigs fresh rosemary; 1 cinnamon quill; 400 g canned cannellini beans; sea salt; ground black pepper

4.8 (24 评分 )

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难易度简易

准备时间 15 分钟

总时间 50 分钟

份量 6 portions

食材

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

营养价值: 每 1 portion
热量: 2180.4 kJ / 521.1 kcal
蛋白质: 19.7 g
碳水化合物: 44.9 g
脂肪: 30.6 g
饱和脂肪: 13 g
纤维: 8.3 g
钠: 580.5 mg