Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Ribollita of armanda
 
 
4 ServingsPTM180 min

Ribollita of armanda


A tasty recipe. The vegetarian main course contains the following ingredients: onion, garlic, sprigs of rosemary, traditional olive oil and deep-frozen kale.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Put the beans in a bowl and pour so much cold water that the beans are about 5 cm under water. Let it soak for 12 hours. Rinse in a colander.
  2. Put them in a large pan with plenty of cold water.
  3. Cut the onion into quarters and add together with the garlic, celery and rosemary.
  4. Slowly bring to the boil and cook the beans over low heat for 1½ hours.
  5. In the meantime, cut the reserved onion into rings.
  6. Heat the oil in a large pan and fry the onion for 10 minutes on low heat. Slice the rest of the garlic.
  7. Cross the tomatoes with a knife, immerse them for 20 seconds. in boiling water and remove the sheet. Cut them into quarters, remove the seeds and cut into pieces.
  8. Peel and cut the carrot into slices and peel and cut the potato into small cubes. Add the remaining celery, garlic, tomatoes, carrot and potato to the onion and cook for 5 minutes.
  9. Remove the rosemary, onion and garlic from the beans.
  10. Add the vegetables, the rest of the rosemary and the frozen kale.
  11. Add cold water until everything is just below and bring to the boil. Cook for 1 hour on very low heat.
  12. Add the grits after 45 minutes. Season with salt and pepper.
  13. Roast 8 slices of ciabatta in the toaster. Drizzle the soup with a lot of oil and serve with the bread.


Nutrition

630Calories
Sodium6% DV145mg
Fat40% DV26g
Protein40% DV20g
Carbs26% DV79g
Fiber4% DV1g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading