Lunch · Advanced
Ribollita
Ribollita is built around Olive Oil, Onion, Carrots, Celery.
- Protein
- 11g
- Energy
- 301 kcal
- Carbs
- 36g
- Fat
- 14g
- Time
- 60 min
- Serves
- 6
What you need
Ingredients
Measured for 6 servings.
- 75 mlOlive Oil
- 120 gOnion
- 80 gCarrots
- 100 gCelery
- 15 gGarlic
- 370 gCannellini Beans
- 1 pcs (approx. 400 g)Canned tomatoes
- 960 mlWater
- 1 gRosemary
- 1 gThyme
- 454 gKale
- 140 gWholegrain Bread
Make it
Method
Weigh and prepare all ingredients for Ribollita: 75 ml Olive Oil, 120 g Onion, 80 g Carrots, 100 g Celery, 15 g Garlic, 370 g Cannellini Beans, 1 pcs (approx. 400 g) Canned tomatoes, 960 ml Water, 1 g Rosemary, 1 g Thyme, 454 g Kale, 140 g Wholegrain Bread. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.
Heat the oven to 200°C. Lightly oil an ovenproof dish and arrange Carrots with the remaining ingredients in an even layer.
Bake on the middle rack for about 40 minutes. The centre should be hot and the top lightly coloured; rest filled dishes for 5 minutes before cutting.
Divide Ribollita into 6 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 11g
- Carbs
- 36g
- Fat
- 14g
- Energy
- 301 kcal
