Vegetable bread stew (Ribollita)

Name: Vegetable bread stew (Ribollita)
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 3 Carrots; 300 g Potatoes; 2 stalks of celery; 1/2 (approx. 600 g) Head Savoy cabbage; 3 TABLESPOONS Olive oil; 100 g red lentils; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 600 ml Vegetable broth; 1 can(s) (425 ml) chunky tomatoes; 1 can(s) (425 ml) white beans (e.g. Cannelini beans); 1/2 bunch Thyme; 100 g frozen peas; 4-6 discs white bread from the day before

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
3 Carrots
300 g Potatoes
2 stalks of celery
1/2 (approx. 600 g) Head Savoy cabbage
3 TABLESPOONS Olive oil
100 g red lentils
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
600 ml Vegetable broth
1 can(s) (425 ml) chunky tomatoes
1 can(s) (425 ml) white beans (e.g. Cannelini beans)
1/2 bunch Thyme
100 g frozen peas
4-6 discs white bread from the day before

Directions

1
Peel and chop the onion and garlic. Peel and wash carrots and potatoes and cut them diagonally into slices. Clean, wash and cut the celery into pieces. Remove the outer leaves from the savoy cabbage.
2
Cut the cabbage into quarters and cut out the hard stalk. Cut cabbage into strips. Heat oil in a large pot. Steam the prepared vegetables, potatoes and lentils for 5-6 minutes, turning them, and season with salt, pepper and a little sugar.
3
Add stock and tomatoes, cover and simmer for 10-12 minutes until potatoes and lentils are soft. Rinse beans thoroughly and drain. Wash the thyme, dab dry and, except for something to garnish, pluck leaves from the stems and chop.
4
Approximately 5 minutes before the end of the cooking time, add peas, thyme and beans and simmer. Season stew with salt, pepper and sugar. Let stew cool down if necessary. Layer the stew with slices of bread in an ovenproof dish or pot.
5
If the stew is cold, heat up in a preheated oven (electric cooker: 150 °C/ circulating air: 125 °C/ gas: level 1) for 30-40 minutes. Garnish with thyme.