понедељак, 09. мај 2016.

Dan bez mesa- Ribolita, Toskanski pasulj sa hlebom* Meatless day - Ribollita Tuscan bread bean soup



Scroll down for Recipe in English
Došao je i taj dan u nedelji. Uvek treba biti inventivan uzevši u obzir da nisu svi članovi porodice oduševljeni ovom idejom. Ovo je još jedan stari Italijanski recept i ujedno izvrsna prilika da iskoristite bajat hleb. Probajte i uverite se sami koliko je ovo ukusno i kod nas je na naš Dan bez mesa prošlo sa 10kom!


Sastojci

2 crna iseckana luka
250 g Cannellini pasulja ( i tečnost iz konzerve)
2 lista lorbera
2 grančice celera
1 konzerva paradajza 400 g
4 deblje kriške bajatog hleba
1/4 iseckanog kupusa
2 iseckane šargarepe
3 čena belog iseckanog luka
2 deblje kriške bajatog hleba
malo maslinovog ulja
So i biber po ukusu


Priprema

Sve povrće osim, paradajza i pasulja prodinstamo u dubljoj šerpi oko 20 minuta

Kad se povrće omekšalo, dodamo paradajz, pasulj i tečnost iz konzerve i lorber. Krčkamo na umerenoj temperaturi 30 minuta.



Dodamo so i biber i bajate kriške hleba.
Služimo sa domaćim hlebom. Ja sam imala i jednu bajatu veknu od koje sam napravila hleb sa puterom, iseckanim belim lukom i mocarelom. Recept OVDE



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Ribolita, Tuscan bread bean soup




Every week it is a challenge on our Meatless day. I already do not say which day it will be to make sure that meat lovers do not have a meeting in after work :)
This soup is a whole meal.It is thick and very tasty.  This is an old Italian Recipe. And it tastes even better next daz. So I will have it for lunch tomorrow.

Ingredients

250 g Cannellini beans and liquid from the can
2 onions , coarsely chopped
2 carrots,coarsely chopped
400 g crushed tomato, canned
1/4 of cabbage chopped
2 celery sticks, chopped
2 garlic cloves, cut
fresh herbs, parsley, fennel
2 Bay leaves
2 thick slices of stale bread
salt and pepper to taste



Create



Leave 2 peeled onions, 2 carrots, 3 peeled cloves of garlic and 3 ribs of celery, all roughly chopped, to cook for 20 minutes in a couple of tbsp of olive oil in a deep pan. When they are soft, stir in a 400g can of chopped tomatoes, and 250g cooked Borlotti beans with 250ml of their cooking water and a couple of bay leaves. Leave to simmer over a low to moderate heat for 30 minutes. Tear up 4 thick slices of bread and dunk them into the soup.  Serve in bowls with a trickle of olive oil on each. I served it wit butter, garlic and mozzarella bread. Recipe HERE

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