Ribollita with kale and garlic bread
Ribollita is the Italian answer to Dutch pea soup.
Ribollita with kale and garlic bread. Serving suggestion: divide the bread among soup bowls and pour the soup over them.
Preparation
Finely chop the onions and mince three cloves of garlic. Dice the celery and carrot, and thinly slice the fennel.
Heat a little olive oil in a large pan and sauté the onions until soft. Add the garlic, celery, carrot, and fennel and cook for a few more minutes. Add the cannelini beans and diced tomatoes, along with star anise and cayenne pepper.
Cover everything with the vegetable stock. Let the soup simmer gently for half an hour, then add the kale. Simmer for another half hour until all the vegetables are tender.
Season with salt and pepper.
Meanwhile, toast the bread slices in a (grill) pan and then rub with a peeled garlic clove. Tear into large pieces and arrange in soup bowls.
Pour the hot soup over the bread and grate Parmesan cheese over it.
Ingredients
- 2 rode uien
- 4 teentjes knoflook
- 2 stengels bleekselderij
- 2 winterwortels
- 1 venkel
- 1 blik cannelinibonen á 400 gram
- 1 blik tomatenblokjes á 400 gram
- 150 g boerenkool
- 4 dikke sneden oud brood
- 1,5 l groentebouillon
- 3 stuks Steranijs
- 2 tl Cayennepeper
- Parmezaanse kaas
- Olijfolie
- Peper en zout
Products used in this recipe
€1,69