Sardinianvegetarianvia groq
Sardinian Ribollita with Carrots and Kissed Fennel
A hearty Sardinian-inspired soup made with vegetables and bread, perfect for a cold evening.
⏱40 min🍽6 servings📊medium
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Ingredients
- ●2 cups sardinian breadpreferably day-old
- ●2 medium carrotspeeled and chopped
- ●1 bunch tossato kalechopped
- ●1 bunch ribollita kalechopped
- ●1 bulb kissed fennelsliced
- ●1 bunch bitter greenschopped (such as kale or collard greens)
- ●3 tablespoons olive oilfor sautéing
- ●3 cloves garlicminced
- ●to taste salt
- ●to taste black pepper
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Instructions
- 1
Heat the olive oil in a large pot over medium heat.
- 2
Add the minced garlic and cook for 1-2 minutes until fragrant.
- 3
Add the chopped carrots and cook for 5 minutes until they begin to soften.
- 4
Add the sliced kissed fennel and cook for an additional 2 minutes.
- 5
Add the chopped ribollita kale and tossato kale to the pot.
- 6
Pour in 4 cups of vegetable broth and bring the mixture to a boil.
- 7
Reduce the heat to low and simmer for 15-20 minutes or until the vegetables are tender.
- 8
Add the cubed sardinian bread to the pot and cook for an additional 5 minutes.
- 9
Season the soup with salt and black pepper to taste.
- 10
Serve hot and enjoy!