Ribollita Soup
Ingredients
1 cup shredded cabbage
1 potato, chopped
1 cup chopped celery
1 carrot, chopped
1 cup chopped onion
2 garlic cloves, chopped
¼ cup Serjella Extra Virgin Olive Oil
1 tsp chili flakes
1 cup fresh baby spinach
1 cup chicken stock
1 cup tomato sauce
¼ cup red beans
2 slices French baguette bread
Salt and pepper
Preparation
- Heat the olive oil in a big pot on medium heat.
- Add onion, celery, and carrots. Season with chili flakes and salt. Cook until the vegetables are slightly tender.
- Add baby spinach, garlic, potato and cabbage.
- Pour in the chicken stock. Season with salt and pepper. Stir to combine.
- Add the tomato sauce. Stir to combine.
- Cover the pot and cook for 1 hour and 30 minutes.
- Add the red beans in the last 20 minutes.
- Drizzle the bread slices with olive oil and season with black pepper. Toast them in the oven at 200°C for 2 minutes.
- Pour the soup in a bowl and serve it with the toasted bread.
Enjoy it!
