
Devices & Accessories
Ribollita
Prep. 15 min
Total 50 min
6 portions
Ingredients
-
Parmesan cheese cut into pieces (3 cm), rind reserved (optional - see Tips)60 g
-
leftover bread cut into slices200 g
-
garlic cloves4
-
unsalted butter70 g
-
onion (150 g), cut into pieces1
-
tomato cut into pieces1
-
celery stalk including leaves, cut into pieces1
-
carrot cut into pieces1
-
kale stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices1 bunch
-
bacon cut into cubes (1 cm - see Tips)200 g
-
extra virgin olive oil20 g
-
water900 g
-
Vegetable stock paste (see Tips)1 tbsp
-
tomato passata (see Tips)200 g
-
fresh rosemary (whole)2 sprigs
-
cinnamon quill1
-
canned cannellini beans rinsed and drained (approx. 250 g after draining - see Tips)400 g
-
sea salt to taste
-
ground black pepper to taste
Nutrition per 1 portion
Calories
521.1 kcal /
2180.4 kJ
Protein
19.7 g
Fat
30.6 g
Carbohydrates
44.9 g
Fibre
8.3 g
Saturated Fat
13 g
Sodium
580.5 mg
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