Italian Vegetable Soup with White Bread (Ribollita)
Italian vegetable soup with white bread (Ribollita) is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 150 g Carrots
- 150 g celery stalks
- 1 Zucchini
- 1 fennel bulb
- 200 g savoy cabbage
- 5 tomatoes
- 200 g sausage (Salsiccia)
- 1 onion
- 2 Garlic cloves
- olive oil
- 800 ml vegetable broth
- 150 g white thick beans (canned)
- Salt
- pepper (ground)
- 250 g Italian country bread
Instructions
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1.
Wash, trim and cut the vegetables into bite‑size pieces. Slice the savoy cabbage finely. Heat the tomatoes briefly, cool, peel, quarter, core and dice them. Peel the sausage and slice it thinly.
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2.
Peel the onion and garlic, finely chop. Fry the sausage in a pot with 1 tbsp hot oil for about 4–5 minutes until crisp. Remove. Add onion and garlic to the pot and sauté until translucent. Add the remaining vegetables and pour in the broth. Simmer over medium heat for about 10 minutes. Rinse the beans under running water, drain and add them with the sausage to the broth. Simmer another ~5 minutes, season with salt and pepper. Tear the bread into bite‑size pieces and arrange on a plate. Ladle soup over it and sprinkle with Parmesan as desired.
