Ribollita of armanda

Name: ribollita of armanda
Cook time: 180 min
Total time: 180 min
Yield: 4
Ingredients: 150 g dried white beans; 2 onion; 5 toe garlic; 1 celery in pieces; 4 broken sprig of rosemary; 4 el traditional olive oil; 5 roma tomato; 500 g winter carrot; 300 g sticking potato; 3 stem celery; 200 g frozen kale; 100 g vluggort; 1 ciabatta bake off bread; 4 el extra virgin olive oil

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

Ingredients

Kitchen Stuff

toaster

Directions

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.
Put them in a large pan with plenty of cold water.
Cut the onion into quarters and add together with the garlic, celery and rosemary.
Slowly bring to the boil and cook the beans over low heat for 1½ hours.
In the meantime, cut the reserved onion into rings.
Heat the oil in a large pan and fry the onion for 10 minutes on low heat. Slice the rest of the garlic.
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.
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.
Remove the rosemary, onion and garlic from the beans.
Add the vegetables, the rest of the rosemary and the frozen kale.
Add cold water until everything is just below and bring to the boil. Cook for 1 hour on very low heat.
Add the grits after 45 minutes. Season with salt and pepper.
Roast 8 slices of ciabatta in the toaster. Drizzle the soup with a lot of oil and serve with the bread.

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Nutrition

630Calories

Sodium6% DV145mg

Fat40% DV26g

Protein40% DV20g

Carbs26% DV79g

Fiber4% DV1g

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