ReceptnaptárRibollita (Tuscan bread and bean vegetable soup)
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Ingredients
Method
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- Soften the onion, carrots, celery and garlic in half the oil for 8 minutes.
- Add the potatoes, cabbage and tomatoes, pour in the water and cook for 25 minutes.
- Purée one tin of beans and add it with the other to the soup; season and cook for 10 minutes.
- Tear the bread in, stir and leave for 5 minutes to make a thick, spoonable soup.
- Serve drizzled with the rest of the olive oil and with Parmesan; it keeps 4 days in a soup container; reheat covered in the microwave on medium for 3-4 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
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