Italian bean soup (ribollita)

Name: Italian bean soup (ribollita)
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 stump celery; 4 el olive oil; 1 winter carrot (250 g), in slices; 2 toes garlic pressed; 1 look tomato cubes 400 g; 2 chicken stock tablets; 1 pot White beans (330 g), drained; 1 baguette

A tasty Italian recipe. The starter contains the following ingredients: poultry, celery, olive oil, winter carrot ((250 g), sliced), garlic (squeezed), tomato cubes (400 g), chicken stock tablets, white beans ((330 g), drained) and baguette.

Ingredients

Directions

Cut the stalks of celery into pieces.
Heat 2 tbsp oil in a soup pan and fry the celery, the slices of winter carrot and half of the garlic 4 min.
Add the tomato cubes and 750 ml water, crumble the bouillon cubes above and bring the soup to the boil, with the lid on the pan.
Allow to cook gently on low heat for at least 20 minutes.
Add the white beans for the last 5 minutes and let them cook.
Preheat the oven to 200 ° C.
Mix the rest of the oil with the rest of the garlic, season with salt and pepper.
Cut the baguette into slices.
Brush the slices thinly with the garlic oil and toast the bread for 5 minutes in the oven.
Spoon the soup into 4 soup bowls, sprinkle with (freshly ground) pepper and place 1 slice of baguette in each bowl.
Serve the rest of the baguette..