Ribollita
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In Italian, Ribollita means “re-cooked” and in this way the soup just gets better and better.
Ingredients for eight
1 teaspoon of white chickpeas 100g Pancetta or smoked bacon (veggies can be cooked in the oven).2 onions 3 cloves of garlic 2 large carrots 3 celery stalks 1 teaspoon of tomato puree 200g of smoked fish or cucumber 1 l of chicken stock 1 dl of olive oil1 loaf of stale white bread (can be left out) 2 bay leaves salt and pepper
To garnish the ribollita
1 handful of chopped parsley 1 handful of grated Parmesan cheese (butter must be removed)
Peel and chop the onion into rough pieces. Place in a large saucepan with the olive oil. Crush the garlic cloves with the blade of a knife and toss with the peel. A little lämpö and let the simmering begin. Shred the Pancetta and throw into the pan.
Prepare the vegetables. Peel and cut into suitable pieces. Thinly slice the cabbage.
When the onion is golden and the pancetta has become väriä, add the carrots to the pan and quickly freeze.
Drain the chicken stock and tomatoes into the pan. Perään the remaining vegetables, bay leaves and seasonings. Bring the ribollita to the boil and simmer under the lid until the carrots are cooked. Check the flavour and remove from the heat.
At this stage you can enlarge the Ribollita with small pieces of bread if you like.
Remove the pan to the pot and everyone can tear the parsley for their own portion and grate the parmesan.
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