Ribollita Tuscan Soup - cooking recipe
Ingredients
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3 tbsp olive oil
3 None medium carrots, sliced
2/3 lb potatoes, peeled and sliced
2 stalks celery, chopped
1/2 None medium cabbage, chopped
1/4 lb red lentils
1 None medium onion, diced
1 clove garlic, finely chopped
1 - 13.5 oz can chopped tomatoes
2 1/2 cups vegetable stock
1 - 13.5 oz can cannellini beans, drained and rinsed
1/4 lb frozen peas
2-3 None fresh thyme sprigs, plus extra leaves to garnish
4-6 slices day old bread
Preparation
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Preheat the oven to 300\u00b0F. Heat the oil in a large pot and saute the carrots, potatoes, celery and cabbage. Add the lentils, onion and garlic and saute briefly. Stir in the tomatoes and stock, cover and simmer for 5 mins. Add the cannellini beans, peas and thyme and continue to simmer for 5-6 mins. Set aside to cool.
Place alternating layers of bread and stew in a deep casserole dish or large ramekin. Bake for 30-40 mins. Serve garnished with thyme.
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