Thick Italian Ribollita Soup

soups 513 Last Update: Jul 25, 2021 Created: Jul 25, 2021 0 0 0

3 medium carrots, diced 3 celery stalks, diced 1/4 of a small head of young cabbage, cut into strips (about 3 tablespoons) 120 gr. pancetta or dry-cured bacon, diced into 1 tbsp. dried white cannellini beans, sort and rinse with 1/4 cup. tomato paste 1/2 tbsp grated Parmesan cheese, and a 5 cm piece of rind Coarse salt and freshly ground pepper 5 slices of white crispy bread 1/4 tbsp. chopped fresh parsley leaves 3 tbsp. l. olive oil, and also for sprinkling 3 cloves of garlic, cut into slices

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.
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

3 medium carrots, diced 3 celery stalks, diced 1/4 of a small head of young cabbage, cut into strips (about 3 tablespoons) 120 gr. pancetta or dry-cured bacon, diced into 1 tbsp. dried white cannellini beans, sort and rinse with 1/4 cup. tomato paste 1/2 tbsp grated Parmesan cheese, and a 5 cm piece of rind Coarse salt and freshly ground pepper 5 slices of white crispy bread 1/4 tbsp. chopped fresh parsley leaves 3 tbsp. l. olive oil, and also for sprinkling 3 cloves of garlic, cut into slices

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.
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.