התמונה להמחשה בלבדRibollita
Cooking With KidsA rich, rustic Italian experience bringing together fresh root vegetables, tender legumes, and crisp kale, slow-cooked into a thick, deeply flavorful soup. The sophisticated pairing of artisanal grain bread with accents of aged Parmesan creates a satisfyingly comforting dish, perfect for a heartwarming family gathering.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Put 2 tablespoons of the oil in a large pot over medium heat. When it’s hot, add onion, carrot, celery and garlic; sprinkle with salt and pepper and cook, stirring occasionally, until vegetables are soft, 5 to 10 minutes.
- 2Heat the oven to 500 degrees. Drain the beans; if they’re canned, rinse them as well. Add them to the pot along with tomatoes and their juices and stock, rosemary and thyme. Bring to a boil, then reduce heat so the soup bubbles steadily; cover and cook, stirring once or twice to break up the tomatoes, until the flavors meld, 15 to 20 minutes.
Nutrition
- Calories
- 677
- Protein
- 29.5g
- Carbs
- 93.8g
Family cooking
Cooking With Kids
Simple ways children can join safely, with adult guidance.
Age 3-5
Small helper
- Mash soft ingredients
- Wash fruit and vegetables
Age 6-8
Kitchen explorer
- Stir a batter
- Measure simple ingredients
Chef tips
To achieve the rich, thick texture classic to Ribollita, make sure to use stale, dry sourdough bread; it absorbs the flavors without turning into a watery mush. For a richer meal, sprinkle some kosher Parmesan cheese on top. For a gluten-free version, swap the bread for diced potatoes or extra white beans to keep that thick consistency.
Culinary reasoning
A rich, rustic Italian experience bringing together fresh root vegetables, tender legumes, and crisp kale, slow-cooked into a thick, deeply flavorful soup. The sophisticated pairing of artisanal grain bread with accents of aged Parmesan creates a satisfyingly comforting dish, perfect for a heartwarming family gathering.
