Ribollita
easy
90 mins
90 mins
Ingredients
- 1 medium onion
- 1 Garlic clove
- 3 medium-sized carrots
- 300 g Potatoes
- 2 small stalks of celery
- 7-10 Tbsp ½ medium savoy cabbage
- 3 TABLESPOONS Oil (e.g. olive oil)
- 100 g red lentils
- 1 can(s) (425 ml) chunky tomatoes
- 1 TABLESPOON Vegetable broth (instant)
- 1 can(s) (425 ml; e.g. Cannellini) white beans
- 350 g pea pods or 100 g frozen peas
- 7-10 Tbsp Thyme
- 7-10 Tbsp salt, white pepper
- 1 pinch Sugar
- 4-6 discs white bread from the day before
Directions
- 1
Peel onion and garlic. Dice onion and chop garlic finely. Peel, wash and slice carrots and potatoes. Clean, wash and chop the celery. Clean, wash and quarter the savoy cabbage and remove the hard stalk. Cut savoy cabbage leaves into wide strips
- 2
Heat the oil in a large pot. Fry carrots, potatoes, celery and savoy cabbage in it. Fry the lentils, onion and garlic briefly. Stir in 600 ml water, tomatoes and stock, cover and simmer for 10-12 minutes
- 3
Rinse the beans and let them drain. Peas hull, wash, drain. Wash the thyme and, except for some, pluck and chop. Approx. 5 minutes before the end of the cooking time add the beans, peas and thyme, season. Let the stew cool down. Alternately layer with slices of bread in a high casserole dish. Bake in the preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 30-40 minutes. Garnish with rest of thyme
- 4
Preparation time approx. 1 1/2 hours (waiting time not included)
Nutrition Facts
450 kcal
64 g
10 g
22 g
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