Ribollita ke sopho e thabisang, e tšelisang e tloaelehileng le e tummeng hohle Tuscany, haholo-holo Florence. Ke tsela e 'ngoe hape ea ho sebelisa bohobe bo bohobe ba Tuscan (kaha bohobe ba Tuscan bo etsoa ntle le letsoai, bo thata ka potlako). E entsoe ka lihlahisoa tsa meroho, linaoa tsa cannellini le Tuscan kale (aka dinosaur kapa lacinato kale). Letsatsi la pele le entsoe, ke sopho e ngata (e bitsoang " minestra di pane ," kapa "sopho ea bohobe"), ebe joale ha u tsosolosa letsatsing le hlahlamang e fetoha ribollita (ka ho toba e bolelang "reboiled"), e leng ho molemo le ho feta!
Seo U tla se Hloka
- 1 lik'hilograma / 500 g. lioaoa tse tšoeu tse omisitsoeng (linaoa tsa cannellini kapa tsa Navy, li hlatsoitsoe 'me li tšeloa lihora tse 3)
- 1 eiee e nyenyane (e hlajoe le e khethiloe)
- 1 rantipole e nyenyane (e peeled le e entsoe)
- 1 stalk celery ea 6-inch (e entsoeng)
- 1 e nyenyane ea parsley (lekhasi le bataletseng, le khethiloe)
- 1/4 senoelo sa oli ea mohloaare
- 1 1/2 tablespoons tomate paste
- 1 lik'hilograma / 500 g. khale (
- lacinato / Tuscan , likhopo li tlosoa 'me li siea li khethiloe)
- 1 lik'hilograma / 500 g. beet meroho (kapa Swiss chard, likhopo li tlosoe 'me li siea li khethiloe)
- 1/2 lik'hilograma / 250 g. litapole (ho hlajoa le ho hlajoa)
- Letsoai le letle la letsoai le pepere e ncha e mongobo, ho latsoa
- 1 sprig ea thyme e hloekileng
- 1/2 bohobe bo bosoeu bo bobebe (boea bo tšesaane, setaliana sa Italy)
Kamoo U ka e Etsang
Pheha linaoa ka metsing ho koahela ka lisenthimithara tse 4, ho phaella metsi a phehile ha ho hlokahale hore li lule li tebile, 'me li be bonolo ho li salisa ha li se li le haufi.
Hona joale, salisa onion, rantipole, celery, le parsley ka oli ka pitsa e boima-tlaase. Ha eiee e fetohile e fetohang, metsotso e ka bang 5-8, eketsa lekhae la langa le le lej le metsi a phehang ho tloha linaoa. Kenya ea khale, beet meroho kapa chard, le litapole.
Hlohlelletsa linaoa tse phehiloeng le nako ea ho latsoa ka letsoai, pepere le spme ea thyme.
Ema ho fihlela litapole li le bonolo 'me li ka hlajoa habonolo ka limela tsa fereko, metsotso e ka bang 10-15. Tlosa thyme mme u lahle.
Nka sejana sa ho sebeletsa se ka halefisang 'me u se tlatse ka likarolo tse ling tsa bohobe bo tšesaane le sopho, ho etsa bonnete ba hore bohobe bo na le mongobo, ho fihlela sopho e sebelisoa.
E ile ea sebeletsa hang-hang, sejana sena se bitsoa minestra di pane , kapa sopho ea bohobe. Leha ho le joalo, e ntlafatsa ka mokhoa o tsotehang le lilemo, haholo hoo ha e tsosolosoa hape e sebelisoa letsatsing le hlahlamang e bitsoa ribollita 'me ke e' ngoe ea mabaka a seng makae a ho thaba ka ho fihla ha mariha.
Ho tsosolosa ho hloka tlhokomelo e le hore phaposing ea minestra e se ke ea chesa: U ka fumana hore e kenelletse metsi ha e phomola bosiu bo le bong 'me e sheba eka e omme. Eketsa metsi a seng makae, ho lekaneng ho e kolobisa, le ho o pheta ka mollo o monate, o hlohlelletsang khafetsa ka khaba ea lepolanka.
Ha e chesa, e se e loketse.
Se sebeletse e le lekhetlo la pele, le cruet ea oli ea mohloaare ea moroetsana e le hore batho ba jang lijo ba ka e tšela ka holim'a sopho ea bona ho ea ka tatso ea bona.
Veine? Bobebe bo bobebe, ka mohlala, Chianti Colli Fiorentini e ne e tla tsamaea hantle.
| Tataiso ea Lijo (ka nako e 'ngoe) | |
|---|---|
| Li-calories | 435 |
| Total Fat | 11 g |
| Fat Satated | 2 g |
| Fat Unsaturated | 7 g |
| Cholesterol | 0 mg |
| Sodium | 291 mg |
| Li-carbohydrate | 67 g |
| Fiber Fiber | 20 g |
| Liprotheine | 22 g |