Vegetable soup with beans "Ribollita" from the restaurant Christian

1 serving

25 minutes

Ribollita is a traditional Italian vegetable soup with beans, known for its rich, cozy flavor and thick texture. It originates from Tuscany, where it was originally made by the poor using leftover bread, vegetables, and beans. At the Christian restaurant, this classic recipe is enriched with a unique twist: the combination of savoy cabbage, zucchini, and potatoes makes it particularly nutritious. Thyme and rosemary add aroma while tomato paste provides a slight acidity that balances the sweetness of the vegetables. This soup is the perfect dish for cold evenings; it warms you up and gives a sense of homey comfort. Ribollita pairs wonderfully with crusty bread and a drizzle of olive oil, enhancing its rich flavor and authenticity.

Energy value per serving

• Calories: 429.1
• Proteins: 21.8g
• Fats: 2.5g
• Carbohydrates: 85.5g

Ingredients

• Canned beans: 160 g
• Onion: 50 g
• Leek: 20 g
• Potato: 100 g
• Carrot: 60 g
• Zucchini: 100 g
• Vegetable broth: 800 ml
• Tomato paste: 20 g
• Savoy cabbage: 250 g
• Thyme: to taste
• Rosemary: to taste

Cooking steps

1. Chop the vegetables finely and sauté them together in olive oil.

   Required ingredients:

   • Onion: 50 g
   • Leek: 20 g
   • Potato: 100 g
   • Carrot: 60 g
   • Zucchini: 100 g

2. Add tomato paste and fry for a few more minutes.

   Required ingredients:

   • Tomato paste: 20 g

3. Pour the vegetables with broth, cook until done — about 20 minutes.

   Required ingredients:

   • Vegetable broth: 800 ml
   • Canned beans: 160 g
   • Savoy cabbage: 250 g
   • Thyme:  to taste
   • Rosemary:  to taste