Ribollita (Tuscan Bread Soup)

allowance doting during the winter months following this Tuscan-style bread soup.

The ingredient of Ribollita Tuscan Bread Soup

• 2 tablespoons olive oil
• 1 onion chopped
• 2 carrots peeled chopped
• 1 celery stalk trimmed sliced crossways
• 1 tablespoon tomato paste
• 1 large desiree potato peeled chopped
• 2 zucchini chopped
• 1 2 savoy cabbage hard core removed shredded
• 200g green beans cut into 5cm lengths
• 4 cups 1 litre massel chicken style liquid deposit
• 400g can cannellini beans drained rinsed
• 4 slices prosciutto
• 200g pane di casa bread or crusty bread crusts removed
• shaved parmesan to utility
• freshly sports ground pepper to encouragement

The Instruction of ribollita tuscan bread soup

• heat oil in a large saucepan exceeding medium heat add the onion carrot and celery cook for 4 minutes or until soft after that trouble in the tomato paste grow enduring surviving vegetables increase and cannellini beans cover and bring to the boil shorten heat to low simmer stirring occasionally for 1 hour
• preheat a grill in relation to high grill the prosciutto for 5 minutes or until crisp set aside to cool postponement into large pieces
• tear the bread into small chunks shake up bread and 1 cup 250ml of water into the soup set aside for 5 minutes ladle into serving bowls height when the prosciutto parmesan and season afterward pepper

Nutritions of Ribollita Tuscan Bread Soup

calories: 432 351 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 46 grams carbohydrates
calories: 10 grams sugar
calories: n a
calories: 22 grams protein
calories: 12 milligrams cholesterol
calories: 1900 35 milligrams sodium
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calories: nutritioninformation