Thick Italian Ribollita Soup

soups 555 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0
Thick Italian Ribollita Soup
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 7 h. 20 min
  • Calories: -
  • Difficulty: Easy
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Thick Italian Ribollita Soup

Ingredients

Directions

  1. Mix in a slow cooker or 5-6 liters. a saucepan with a thick bottom carrots, celery, cabbage, pancetta, beans, tomato paste. Add the parmesan crust, 1 tsp. salt, 1/2 tsp. pepper and 7 tbsp. water. Cover the pan with a lid and cook over low heat, 7 - 8 hours. Leave 1 slice of bread at room temperature to dry a little. In 10 minutes. before cooking, add stale bread to the pan. Stir, then add the grated Parmesan and parsley. Season with salt and pepper.
  2. In the meantime, heat the oven to 200 ° C. Place the remaining 4 slices of bread on a baking sheet and drizzle with olive oil. Bake until golden brown, 1 - 2 minutes each. from each side. Place bread slices in bowls. Fry the garlic in a preheated skillet with 3 tbsp. l. olive oil for 3 minutes, until golden brown. Add the garlic and butter to the soup and stir. Pour soup into bread bowls.

Thick Italian Ribollita Soup



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 7 h. 20 min
  • Calories: -
  • Difficulty: Easy

Thick Italian Ribollita Soup

Ingredients

Directions

  1. Mix in a slow cooker or 5-6 liters. a saucepan with a thick bottom carrots, celery, cabbage, pancetta, beans, tomato paste. Add the parmesan crust, 1 tsp. salt, 1/2 tsp. pepper and 7 tbsp. water. Cover the pan with a lid and cook over low heat, 7 - 8 hours. Leave 1 slice of bread at room temperature to dry a little. In 10 minutes. before cooking, add stale bread to the pan. Stir, then add the grated Parmesan and parsley. Season with salt and pepper.
  2. In the meantime, heat the oven to 200 ° C. Place the remaining 4 slices of bread on a baking sheet and drizzle with olive oil. Bake until golden brown, 1 - 2 minutes each. from each side. Place bread slices in bowls. Fry the garlic in a preheated skillet with 3 tbsp. l. olive oil for 3 minutes, until golden brown. Add the garlic and butter to the soup and stir. Pour soup into bread bowls.

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