Tuscan Ribollita, My Way Recipe by Betta#maninpasta
Cooking Instructions 1 In a large pot, sauté the onion in olive oil. Add the carrots and potatoes, cut into pieces. 2 Wash and trim the vegetables. Slice them into thin strips. Be sure to remove the tough center stem from the kale. Add all the vegetables to the pot along with the tomato purée. Cover with water. Bring to a boil, then lower the heat and simmer for about 1 hour. 3 Before adding the beans, I like to use an immersion blender to puree some of the soup, just enough to make it a bit thicker. This is optional. Then add some of the cannellini beans, pureed, and the rest whole. 4 Season with salt and pepper. Cook for another 30 minutes, then let it rest. Serve with toasted bread and a drizzle of raw olive oil! 1 In a large pot, sauté the onion in olive oil. Add the carrots and potatoes, cut into pieces. 1 In a large pot, sauté the onion in olive oil. Add the carrots and potatoes, cut into pieces. 2 Wash and trim the vegetables. Slice them into thin strips. Be sure to remove the tough center stem from the kale. Add all the vegetables to the pot along with the tomato purée. Cover with water. Bring to a boil, then lower the heat and simmer for about 1 hour. 2 Wash and trim the vegetables. Slice them into thin strips. Be sure to remove the tough center stem from the kale. Add all the vegetables to the pot along with the tomato purée. Cover with water. Bring to a boil, then lower the heat and simmer for about 1 hour. 3 Before adding the beans, I like to use an immersion blender to puree some of the soup, just enough to make it a bit thicker. This is optional. Then add some of the cannellini beans, pureed, and the rest whole. 3 Before adding the beans, I like to use an immersion blender to puree some of the soup, just enough to make it a bit thicker. This is optional. Then add some of the cannellini beans, pureed, and the rest whole. 4 Season with salt and pepper. Cook for another 30 minutes, then let it rest. Serve with toasted bread and a drizzle of raw olive oil! 4 Season with salt and pepper. Cook for another 30 minutes, then let it rest. Serve with toasted bread and a drizzle of raw olive oil! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Chocolate Mochi Cake Pizza Crust Crockpot Great Northern Beans and Ham My Swedish Meatballs with Stroganoff Sauce Microwave Peanut Brittle Chocolate Mochi Cake Pizza Crust Crockpot Great Northern Beans and Ham Sautéed Potatoes Veg Manchurian balls from leftover rice Use-up Turkey, Lentil, Onion & Cumin Soup Hashbrowns Choco lava idli Gajar ka halwa🥕🥕🥕 Phaliya Keema Quick coffee & Milo dessert 😍 Tomato Rice/Thakkali Sadam Potato salad Sautéed Potatoes Veg Manchurian balls from leftover rice Use-up Turkey, Lentil, Onion & Cumin Soup Hashbrowns Choco lava idli Gajar ka halwa🥕🥕🥕 Phaliya Keema Quick coffee & Milo dessert 😍 Tomato Rice/Thakkali Sadam Potato salad