RIBOLLITA

ein Teller Ribollita Suppe, Kartoffeln, Möhren, Bohnen Foto: Katja Mathes
Photo: Katja Mathes

TIPS

Instead of black cabbage, you can also use savoy cabbage, chard or spinach leaves for the ribollita. This is the perfect soup to free the neglected leftovers from the confines of your vegetable bin.

ein Teller Ribollita Suppe, Kartoffeln, Möhren, Bohnen Foto: Katja Mathes
Photo: Katja Mathes

PREPARATION

  1. Caramelise the onion and thyme sprig over medium-high heat for 8 minutes, stirring frequently.
  2. Cut the carrot, potato and fennel into 2 cm cubes. Finely chop the garlic. Add everything to the pot and sauté for another 5 minutes over medium heat. 3.
  3. Cut the black cabbage stems into thin strips, the leaves into slightly wider strips, finely chop the parsley stems and fold into the vegetables together with the black cabbage. Deglaze with tomatoes and white wine, season with salt and pepper and simmer for 5 minutes over medium-high heat. 4.
  4. Deglaze with vegetable stock and simmer for another 20 minutes without a lid. 5.
  5. Puree a quarter of the beans, add to the ribollita with the rest of the beans and simmer for 5 minutes.
  6. Remove the thyme sprig and serve the Ribollita with (veg.) Parmesan cheese and the remaining freshly chopped parsley.

INGREDIENTS FOR 4 PORTIONS

1 red onion

2 tablespoons olive oil

1 sprig thyme

1 carrot

100 g potatoes

250 g fennel

3 cloves garlic

300 g black cabbage

1/2 bunch parsley

400 g peeled tomatoes

50 ml white wine

1/2 tsp salt

1/2 tsp. ground pepper

600 ml vegetable stock

300 g cooked white beans (e.g. cannellini beans)

1 tbsp (vegan) Parmesan cheese

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