Yo, let’s dive into a classic Italian dish that’s all about flavor and comfort! Today, we’re making Ribollita, a hearty and delicious reboiled cabbage soup that warms the soul. Perfect for those chilly nights or any time you need a little pick-me-up. Grab your ingredients, and let’s get cooking!
Check out this beautiful Ribollita!
This vibrant soup is loaded with veggies and beans, offering a wholesome experience in every bowl. Don’t just take my word for it; here’s a sneak peek!
Ingredients
To whip up this delicious Ribollita, you’ll need the following ingredients:
- 2 cups of chopped kale or cabbage
- 1 can (15 oz) of cannellini beans, rinsed and drained
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 can (14 oz) of diced tomatoes
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- Olive oil for sautéing
- Crusty bread (optional, for serving)
Instructions
Now, let’s get into how to make this fine dish!
- In a large pot, heat up a couple of tablespoons of olive oil over medium heat.
- Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until the veggies are softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Next, toss in the chopped kale or cabbage and stir until it’s wilted down.
- Add the diced tomatoes and vegetable broth to the pot, mix well, and bring it to a simmer.
- Add the cannellini beans and dried thyme. Season with salt and pepper to taste.
- Let it simmer for about 20-30 minutes, allowing all those flavors to meld together beautifully.
- If you’re feeling adventurous, you can blend a portion of the soup for a creamier texture, or leave it chunky for a more rustic vibe!
- When ready, serve hot, with crusty bread on the side for dipping.
And there you have it! A warm bowl of Ribollita to enjoy with family and friends. So, get cozy, dig in, and savor every bite of this hearty Italian delight!