Ribollita, Tuscan bean soup

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beans are best soaked overnight in cold water. Drain them. Peel onions and garlic. Peel and wash the carrots and cut them into fine slices. Clean, wash and chop the leek and celery. Strip rosemary needles from the stems.

2. 2

   Carve the chilli pepper lengthwise, remove seeds and chop finely. Finely dice one onion and clove of garlic each and fry in 2 tablespoons of hot olive oil. Add vegetables and beans. Fill up with broth, bring to the boil briefly. Season with rosemary and chilli. Cover and cook for about 1 hour. In the meantime press the rest of the garlic through a garlic press. Cut onion into thin rings. Remove the thyme leaves from the stems. Mix 80 ml olive oil, garlic and thyme. Cut the baguette into slices and place on a baking tray.

3. 3

   In the meantime press the rest of the garlic through a garlic press. Cut onion into thin rings. Remove the thyme leaves from the stems. Mix 80 ml olive oil, garlic and thyme. Cut the baguette into slices and place on a baking tray. Spread parmesan and onion rings on top. Sprinkle with half of the seasoned olive oil. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Puree the bean soup by half. Season to taste with remaining spiced oil, salt and pepper. Put the slices of baguette au gratin in a plate and fill up with soup

4. 4

   Spread parmesan and onion rings on top. Sprinkle with half of the seasoned olive oil. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 5 minutes. Puree the bean soup by half. Season to taste with remaining spiced oil, salt and pepper. Put the slices of baguette au gratin in a plate and fill up with soup

Nutrition Facts

KCAL
600 kcal

CARBS
53 g

FATS
31 g

PROTEINS
26 g