Tuscan Ribollita

Source: era-online.org

Presentation

A protein-free first course typical of the Tuscan tradition, prepared with cabbage, beetroot, potato, carrot, celery, onion, tomato sauce, beans, Parmigiano Reggiano DOP, bread, vegetable broth, extra virgin olive oil, salt and pepper.

Ingredients

for 6-8 people

200 g (7.1 oz) cabbage

200 g (7.1 oz) Tuscan kale (cavolo nero)

200 g (7.1 oz) beetroot

1 potato

1 carrot

1 celery stalk

1 onion

4 tablespoons tomato sauce

350 g (12.3 oz) cooked beans

40 g (1.4 oz) Parmigiano Reggiano PDO, grated

8 slices Tuscan bread (salt-free bread)

1 L (33.8 fl oz) vegetable broth

Extra-virgin olive oil, to taste

Salt, to taste

Freshly ground black pepper, to taste

Method

Peel the potato.

Cut the potato, kale, kale, and beets into strips after washing them Place them in a pot of water to boil for 20-30 minutes.

Meanwhile, fry the onion in a pan with 3 tablespoons of extra virgin olive oil.

Add the diced celery and carrot.

Add the beans after draining them from the storage water and washing them

Let them flavor for a few minutes.

Drain the vegetables and add them to the pan with the beans.

Cover with a liter of vegetable broth.

Add the tomato sauce

Cook for another 30 minutes.

When cooked, add salt and pepper to taste.

Toast the slices of bread

Place them on individual plates

Season with extra virgin olive oil and Parmigiano Reggiano cheese.

Servants.

Allergens

Red beets: possible individual intolerance

Vegetable broth: check the composition for celery or other allergenic ingredients

Carrot: possible individual intolerance and cross-reactivity in case of allergy to pollen of Artemisia, Graminaceae, Composite, Birch

Cabbage: possible reaction in case of allergy to birch or spices

Onion: possible reactivity in case of nickel allergy due to the vegetable’s ability to concentrate it

Beans: possible cross-reaction in case of allergy to parietaria

Extra virgin olive oil: unusual allergy; intolerance not described

Bread: cereals containing gluten included in EU Regulation 1169/2011

Parmigiano Reggiano PDO: contains milk allergens

Potatoes: possible individual intolerance; possible reactivity in case of allergy to Gramineae, Birch, Parietaria

Pepper: possible cross-reactivity in case of intolerance to spices

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Celery: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Beetroot: has antioxidant and anti-inflammatory properties, favorable to the functioning of the immune system, purifying favorable to the proper functioning of the liver and favorable to hematopoiesis and improvement of cardiovascular circulation

Vegetable broth: provides minerals, especially sodium and potassium, useful for regulating heart function and water retention.

Carrots: rich in vitamins (B1, B2, C, PP, E, D), carotenoids, minerals and active ingredients that support the functionality of the immune system and ophthalmic, diuretic and healing functions and act to protect the cardiovascular system. Also suitable for nephropathic patients and useful for liver function for the contribution of vitamins, mineral salts and antioxidants

Cabbage: rich in vitamins A and K that help the liver in purification activities and powerful natural anti-inflammatory, able to prevent and alleviate inflammatory and heart diseases. Also suitable for nephropathics. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Onion: rich in selenium that supports the immune system and with the ability to stabilize blood glucose at normal values; carrier of quercetin, a flavonoid that helps contain cholesterol and triglyceride levels in the blood, parameters related to cardiovascular risk, which also supports liver function by promoting the purification of the body. Also suitable for nephropathic patients.

Bean: a valid ally for the functionality of the immune system and against cardiovascular risk; also suitable for nephropathic patients and useful for the functioning of the liver for the contribution of vitamins, mineral salts and antioxidants

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Wholemeal bread: source of fibre that supports the intestinal microbiota, improves intestinal transit and provides B vitamins and minerals that strengthen the immune system; also suitable for kidney patients:

Parmigiano Reggiano PDO: useful for the proper functioning of the liver

Potatoes: rich in carotenoids and vitamin C, the antioxidant par excellence that fights free radicals and supports the immune and cardiovascular systems. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Pepper: contains piperine, a powerful antioxidant; It improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants

Celery: rich in carotenoids that support the immune system and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system and useful for the functioning of the liver for the supply of vitamins, minerals and antioxidants

Safety / Intended use

Product also intended for subjects with: