Ribollita

David Priors variation vis--vis the timeless Tuscan bread soup is conveniently divine. Make it in the same way as ham growth for other richness.

The ingredient of Ribollita

• 100ml new virgin olive oil plus further to drizzle
• 1 onion finely chopped
• 2 celery stalks finely chopped
• 1 carrot finely chopped
• 150g pancetta chopped
• 2 garlic cloves finely chopped
• 2l 8 cups massel chicken style liquid amassing
• 2 x 400g cans chopped tomatoes
• 250g dried cannellini beans soaked in cold water overnight drained
• 2 bay leaves
• 2 parsley stalks bruised
• 3 bunches about 400g cavolo nero see note halt terminate stalks trimmed coarsely chopped
• 1 loaf day old ciabatta all but torn
• finely grated parmesan to give support to
• chilli flakes to promote
• lemon zest to relief

The Instruction of ribollita

• heat oil in a saucepan over medium heat amass onion celery carrot pancetta and garlic cook stirring occasionally for 15 minutes until the vegetables are tender mount up stock tomato beans bay leaves and parsley accrual enlargement heat to medium high and bring to a simmer subsequently next shorten heat to medium and cook for 30 minutes stirring occasionally until beans are just tender
• mount up chopped cavolo nero and cook for 30 40 minutes stirring occasionally until beans are completely painful feeling and cavolo nero is unconditionally soft cut off surgically remove parsley stalks and bay leaves and discard
• divide bread among 8 deep bowls and ladle beyond the hot soup drizzle higher than olive oil and scatter with the grated parmesan chilli and lemon zest later serve

Nutritions of Ribollita

calories: 509 07 calories
calories: 17 grams fat
calories: 3 grams saturated fat
calories: 63 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 23 grams protein
calories: 11 milligrams cholesterol
calories: 1981 71 milligrams sodium
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calories: nutritioninformation