Ribollita (Tuscan Bread Soup)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 1 onion and 2 carrots and sauté in 1 tbsp olive oil for 5 minutes.

   5:00
2. 2

   Add 1 can of tomatoes and 900 ml stock, stir in 200 g chopped cavolo nero and simmer for 15 minutes.

   15:00
3. 3

   Add 1 can of rinsed cannellini beans and cook for another 10 minutes.

   10:00
4. 4

   Tear 100 g stale bread into pieces, stir it in and leave for 5 minutes, until the bread thickens the soup.

   5:00
5. 5

   Season with salt and serve drizzled with a little olive oil.