This is the dish for the vegetable lovers, it has so many of the vegetables. In this we first chopped the onions, carrots, celery, squash, garlic, then we fry it in the olive it, we also the make the puree of the peeled tomatoes, then we add the vegetable stock it, add the puree along with the boiled beans in it, we add the chopped kale and cabbage, we toast the soft Italian bread and add this to to the ribollita, then we take it out and served it.
The List Of The Complete Ingredients Along With The Step By Step Complete Guide To This Recipe It Listed Below:
Preparation Time- 10 Minutes
Cooking Time- 25 Minutes
Olive oil- 2 tablespoon
Onions- 1 yellow
Butternut squash- 2 cups
Garlic- 3 cloves
Cannellini beans- 100 gm
Savoy cabbage- 100 gm shredded
Kale- 50 gm
Parmigiano Reggiano- 40 gm
Vegetable stock- 2 cube
Italian Bread- 4 slices
Salt- as per taste
Pepper- 1 teaspoon
Parsley- 3 sprigs
Methods Of Preparation
First you need to take the cabbage, shred it and chopped it nicely, take the carrot, peel it, chopped it, take the squash, dice it properly after peeling it, take the onions, peel it, chopped it fine, take the garlic cloves, crushed it and finely chopped it.
Take the bowl, add the water to it, add little bit of the salt to it, put it on the low flame, as the water start boiling, add the tomatoes to it, cover the lid and leave it for about the 5 minutes, take out the tomatoes, drain the water, peel the tomatoes, put it into jar and make the puree of it. Take the bowl, add the water to it, put it on the medium heat, add a pinch of salt to it, now place the beans it and boil it for about the 10 minutes, drain the water.
Take the skillet, put it on the low heat, as the pan it hot, add the olive oil to it, add the carrots, celery, onions, cabbage to it, fry it for 1 minutes, add the salt as per taste and little bit of the pepper, mix it properly, add the chopped garlic it, fry it. Take the glass of water, crumble 2 vegetable stock cube in it, mix it proper, add this to the vegetable mixture.
Add the beans to it, add the puree to it, add the parmigiano reggiano to it, stir it so that all the things will get mixed, now leave this mixture for about the 20 minutes, so that all the vegetables will be cooked easily, find the parmigiano reggiano and take it out, as it has given its flavor.
Add the kale and cabbage to it, push it down with the spoon slowly and mix it the vegetables nicely, leave this mixture with the lid covered for about the 3 minutes, take the Italian bread, cut out the outer hard part of it, make the pieces of it, take the pan, put it on the medium heat, as the pan is hot, add the bread pieces to it, now toast the whole bread.
Add this bread mixture to the vegetable mixture, leave this for about 2 minutes, now add 1 knob of the butter to it. Take the serving plate, add the ribollita to it, garnish it with the fresh chopped parsley leaves and served it. The dish is ready to eat.