Posted by adm On December - 26 - 2011

How to cook Ribollita


  • 1 tbs olive oil
  • 8 slices prosciutto, coarsely shredded
  • 2 celery sticks, ends cut, finely shredded
  • 2 carrots, raw, coarsely sliced
  • 1 brown onion, coarsely sliced
  • 2 garlic cloves, low
  • 1L (4 cups) chicken strain
  • 1L (4 cups) h2o
  • 1 x 400g diced tomatoes
  • 1 x 400g can cannellini beans, rinsed, knackered
  • 11/2 cups coarsely shredded Tuscan dough
  • Coarsely grated parmesan, to answer
  • Traditional pane di casa (Italian crusty dinero), to service

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the prosciutto, celery, carrot and onion and ready, stirring, for 5 minutes or until the onion softens. Add the garlic and ready, stirring, for 1 minute or until redolent.

  • Add the strain, water and tomato, and bring to the seethe. Reduce heat to medium and simmer for 15 minutes or until carrot is tenderise. Add the beans and cabbage and fudge, stirring, for 3-4 minutes or until the cabbage wilts. Season with salt and peppercorn.

  • Ladle the soup among serving bowls. Sprinkle with the parmesan and season with peppercorn. Serve with dinero.

  • Version: Lily-livered & spinach soup Omit prosciutto. Replace cabbage with 1 1/2 cups coarsely shredded English spinach or silver beetroot. Aggregate 2 shredded cooked chicken breasts with the beans in tone 2

  • Freezing tip: Prepare this recipe to the end of tone 2. Set aside to cool entirely. Mark, date and freeze for up to three months. Thaw overnight in the fridge. Reheat and continue from step 3.

  • Prepare time:15 min.

    Cooking time:25 min.

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