Ribolitta
Ribollita is a traditional Italian vegetable soup served with croutons and parmesan cheese. Originating from Tuscany, its name comes from the Italian word ribollire, meaning “to reboil,” because the soup is traditionally cooked over several days and reheated multiple times, deepening the flavors. Prepare it in the Cookover and experience this wonderful Italian classic.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1500 g water
- 1 g ground black pepper
- 70 g broth paste - CVR
- 5 g fresh rosemary
- 1 g dried thyme
- 100 g parmesan
- 100 g Onion, raw
- 150 g kale
- 25 g garlic
- 150 g Carrot
- 12 g salt
- 60 g wheat-rye bread “Zwykły”
- 150 g Celery
- 90 g Oil, olive
- 400 g canned tomatoes (sliced)
- 240 g canned white beans
Method of cooking:
- Place a bowl on top of the mixing bowl lid and weigh in 150 grams of kale leaves, torn into small pieces without stems. Set the bowl aside.
Download the Philipiak Home app, where you will discover all the recipes for Cookover
How to do it?
- Scan the QR code
- Download the app on your phone
- Register in the Philipiak Home app and access the full content of the Cookover recipes
