Vegetable Soup - Tuscan Style
calories: balanced
category: first course
cost: medium
difficulty: High
preparation time: 150
Ingredients
Beans (shelled) 250 gr.
Savoy cabbage 250 gr.
Swiss chards 250 gr. of leaves
Black cabbage 250 gr.
Leeks 1
Italian bread 150 gr.
Extra-virgin olive oil 4 spoonfuls
Grated Parmesan cheese 4 spoonfuls
Tomatoes 4 peeled tomatoes
Potatoes 1 medium
Onions 1
Zucchini 1
Carrots 1
Celery 1 stalk
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Savoy cabbage 250 gr.
Swiss chards 250 gr. of leaves
Black cabbage 250 gr.
Leeks 1
Italian bread 150 gr.
Extra-virgin olive oil 4 spoonfuls
Grated Parmesan cheese 4 spoonfuls
Tomatoes 4 peeled tomatoes
Potatoes 1 medium
Onions 1
Zucchini 1
Carrots 1
Celery 1 stalk
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Slice the onion, carrot, leek and celery and leave them aside. Wash the beans and boil them for an hour. Then cut the potato and the tomatoes into small pieces.
Wash the Savoy cabbage, the black cabbage and the Swiss chards. Then squeeze them and slice them finely.
Sauté the onion with two spoonfuls of oil at medium heat and add the beans after draining them. Put the bean water aside.
Using a wooden spoon, mix and then add the other vegetables. Let it thicken, then add the salted and peppered bean water. Let the whole mixture cook for 2 hours over a medium heat.
Toast the sliced bread and put them on the bottom of the soup plates. Add the soup and season them with the rest of the oil. Sprinkle the parmesan cheese on top and serve. The Chef's tips Bianco d'Empolese is a 10.5 dry, delicate, fresh, white wine having a characteristic perfume, to be served at 10 to 12° C. Curiosity Ribollita means boiled twice and as it is made of left over bread it can be put aside to make this tasty dish. Cabbages are full of proteins and mineral salts. They give you energy and are good healthwise.
Wash the Savoy cabbage, the black cabbage and the Swiss chards. Then squeeze them and slice them finely.
Sauté the onion with two spoonfuls of oil at medium heat and add the beans after draining them. Put the bean water aside.
Using a wooden spoon, mix and then add the other vegetables. Let it thicken, then add the salted and peppered bean water. Let the whole mixture cook for 2 hours over a medium heat.
Toast the sliced bread and put them on the bottom of the soup plates. Add the soup and season them with the rest of the oil. Sprinkle the parmesan cheese on top and serve.
