Italian Ribollita Soup

• 份量: 10 servings
• 准备时间: 15 minutes
• 总时间: 1 hour 15 minutes

配料

1 red onion chopped

2 medium carrots chopped

1 parsley root chopped

3 celery stalks chopped

4-5 cloves garlic sliced

2 tablespoons olive oil

1 pound ground pork

1 cup dry white wine

4 ounces frozen spinach/kale or any other greens you like

8 cups water or chicken stock

1 small zucchini cubed

2 medium potatoes peeled and cubed

15 ounces chopped tomatoes (canned)

15 ounces cannellini beans (canned, or navy beans or pinto beans)

2 tablespoons red wine vinegar

4 ounces parmesan cheese shaved

salt and pepper to taste

2 cups coarsely cubed leftover sourdough or crusty bread

3-4 tablespoons extra virgin olive oil

½ teaspoon oregano

½ teaspoon rosemary or basil

½ teaspoon salt

步骤

Clean and chop the carrots, celery, garlic, onion and parsley root.

Mix ground pork with the white wine.

In a soup pot, pour olive oil and place the pot on medium heat on the stove.

Add the meat with the wine and cook until the liquid evaporates. Stir often.

Add the chopped carrots, garlic, celery, onion and parsley root.

Stir to combine all ingredients. Cook until vegetables are translucent.

Add the greens and stir.

Add chicken stock, cubed zucchini and potatoes.

Add tomatoes. Stir.

Reduce heat and simmer, stirring occasionally until zucchini and potatoes are soft, for about 30 minutes.

Add the beans.

Add the vinegar and correct the taste with salt and pepper.

Serve with bread croutons and shaved Parmesan cheese.

How to make the bread croutons:

Choose leftover bread.

Preheat oven to 350°.

Toss bread with 3-4 tablespoons olive oil, salt, oregano, rosemary or basil, on a rimmed baking sheet, squeezing to moisten.

Toast in the oven, tossing occasionally, until golden brown and crunchy, 15–18 minutes. Let croutons cool then use.

营养

• 每份大小: 1 g
• 卡路里: 443 kcal
• 总脂肪: 25 g
• 饱和脂肪: 7 g
• 不饱和脂肪: 15 g
• 反式脂肪: 0.1 g
• 胆固醇: 48 mg
• 钠: 1097 mg
• 总碳水化合物: 31 g
• 膳食纤维: 5 g
• 总糖: 7 g
• 蛋白质: 20 g