
Geräte und Zubehör
Ribollita
Vorbereitung 15 Min
Gesamt 50 Min
6 portions
Zutaten
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Parmesan cheese cut into pieces (3 cm), rind reserved (optional - see Tips)60 g
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leftover bread cut into slices200 g
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garlic cloves4
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unsalted butter70 g
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onion (150 g), cut into pieces1
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tomato cut into pieces1
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celery stalk including leaves, cut into pieces1
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carrot cut into pieces1
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kale stalks roughly chopped; leaves reserved separately (150-200 g leaves), cut into fine slices1 bunch
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bacon cut into cubes (1 cm - see Tips)200 g
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extra virgin olive oil20 g
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water900 g
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Vegetable stock paste (see Tips)1 tbsp
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tomato passata (see Tips)200 g
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fresh rosemary (whole)2 sprigs
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cinnamon quill1
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canned cannellini beans rinsed and drained (approx. 250 g after draining - see Tips)400 g
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sea salt to taste
-
ground black pepper to taste
Nährwerte pro 1 portion
Brennwert
521.1 kcal /
2180.4 kJ
Eiweiß
19.7 g
Fett
30.6 g
Kohlenhydrate
44.9 g
Ballaststoffe
8.3 g
gesättigte Fettsäuren
13 g
Natrium
580.5 mg