Description
"Ribollita" means "once warmed up". This Tuscan soup is cooked the day before. The next day, nastoyaschii, it becomes much tastier. Recipes ribollita very much. This version is taken from the magazine "School of Gastronome" No. 7 for 2009 This is the easiest option of all possible variants of this soup. But that doesn't make it less tasty. The soup is very fragrant, full-bodied, hearty. In the journal it was proposed to use "Maggi "Fried with capsicum". I prefer fresh vegetables. Suitable for Post.
Ingredients
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Cabbage
250 g
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Carrots
1 piece
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Onion
1 piece
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Red sweet pepper
1 piece
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The Apium graveolens Dulce
3 piece
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Garlic
2 tooth
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Beans
400 g
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Dry red wine
150 ml
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Water
1 l
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Bread
100 g
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Olive oil
4 Tbsp
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Salt
-
Bay leaf
3 piece
Cooking
Carrots and onions cleaned and cut into strips. Pepper peel and cut into noodles. From celery stalks to remove the veins and cut into pieces. Garlic finely chop.
Cabbage finely chopped.
Onions and carrots fry in olive oil, add the pepper and saute until soft.
In a saucepan with a thick bottom heat the oil, fry the garlic and celery for 4 minutes.
Add the cabbage and cook, stirring occasionally, 5 minutes.
Put the beans together with the sauce mix and cook, stirring, over low heat for 10 minutes.
Pour the wine and water, stir, bring to a boil and cook on low heat for 30 minutes. 10 minutes before readiness add the browned vegetables, 2-3 Lavrushka and salt.
With bread cut crust crumb cut into cubes of side 2 cm.
Add bread to the soup, stir and immediately remove from heat. Allow to cool and refrigerate.
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