{"id":1924,"date":"2015-06-15T18:51:55","date_gmt":"2015-06-15T16:51:55","guid":{"rendered":"https:\/\/holavegan.theblogpress.com\/?p=1924"},"modified":"2026-04-13T06:16:29","modified_gmt":"2026-04-13T09:16:29","slug":"ribollita","status":"publish","type":"post","link":"https:\/\/holavegan.com\/en\/ribollita\/","title":{"rendered":"Ribollita"},"content":{"rendered":"

\"ribollita\" Dedico esta receta a todos mis seguidores del hemisferio sur que ya se est\u00e1n adentrando al invierno. Esta sopa, es uno de mis platos favoritos de la cocina italiana y durante mi viaje por Umbria y La Toscana, el pasado diciembre, la prob\u00e9 en cada restaurante que la ofrec\u00eda en su men\u00fa. Cada lugar la hace diferente, en este caso, yo les traigo la receta del libro que me compr\u00e9, justamente durante ese viaje en la ciudad de Orvieto. El concepto de esta sopa es b\u00e1sicamente, un alimento altamente nutritivo y econ\u00f3mico, por eso, se usan las verduras de estaci\u00f3n, porotos y pan viejo. Muy simple, muy rica. Finalmente, se coloca en el horno sobre las rodajas de pan, logrando una sopa muy espesa, casi un guiso, les dir\u00eda, el pan se hincha y absorve la sopa, resultando un plato contundente, especial para los d\u00edas de fr\u00edo. Lo que si, si bien es f\u00e1cil de hacer, necesita planificaci\u00f3n. Si van a usar porotos secos, deben tener 12 horas de remojo, esto puede evitarse usando porotos ya cocidos, ya sean de frasco o que ya los tengamos de alguna otra preparaci\u00f3n. Yo us\u00e9 porotos blancos, pueden usar los que m\u00e1s les gusten o los que tengan a mano. Luego de preparar todo el plato, lo ideal es que repose hasta el d\u00eda siguiente, esto es, porque al d\u00eda siguiente se habr\u00e1n intensificado los sabores y las texturas, dando como resultado un plato m\u00e1s arom\u00e1tico y sabroso. Pero si no pueden esperar, MA SI! c\u00f3manlo ese mismo d\u00eda! Para cambiar un poco del cl\u00e1sico puchero, manos a la obra para preparar esta deliciosa y suculenta sopa italiana! \"ribollita2\"

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\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
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Ribollita<\/h2>\n \n <\/div>\n \n
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Servings <\/span>2<\/span><\/div>\n \n <\/div>\n \n
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Ingredients<\/h3>
  • 300<\/span> grs. de porotos secos remojados durante la noche<\/span><\/li>
  • 150<\/span> grs. de pulpa de tomate<\/span><\/li>
  • 150<\/span> grs. de kale<\/span> se puede usar espinaca<\/span><\/li>
  • 1<\/span> zanahoria<\/span><\/li>
  • 1<\/span> cebolla<\/span><\/li>
  • 1<\/span> rama de apio<\/span><\/li>
  • 2<\/span> dientes de ajo<\/span><\/li>
  • 1<\/span> rama de romero fresco<\/span><\/li>
  • Unas hojitas de albahaca<\/span><\/li>
  • 4<\/span> rodajas de pan blanco<\/span> tipo baguette<\/span><\/li>
  • 50<\/span> grs. de queso vegano rallado o 2 cdas. de levadura nutricional<\/span><\/li>
  • Aceite de oliva<\/span><\/li>
  • Sal y pimienta<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • En una cacerola sofre\u00edr la zanahoria cortada, el apio y la cebolla picada con un chorrito de aceite de oliva.<\/div><\/li>
    • Agregar 1\/2 litro de agua salada, la pulpa de tomate, el ajo y los porotos, cocinar durante 1 hora, revisando el agua, agregar m\u00e1s si es necesario*<\/div><\/li>
    • *Este paso puede evitarse si se usan porotos de frasco o de lata ya cocidos.<\/div><\/li>
    • Cuando los porotos est\u00e9n tiernos, separar la mitad y pisarlos.<\/div><\/li>
    • En una sart\u00e9n, sofre\u00edr el kale o la espinaca.<\/div><\/li>
    • Incorporar a la cacerola el kale y el pure de porotos, agregar el romero, la albahaca y un chorrito de acete de oliva y revolver por 10 minutos.<\/div><\/li>
    • En una fuente para horno, disponer de las rodajas de pan y volcar por encima la sopa.<\/div><\/li>
    • Dejar reposar hasta el d\u00eda siguiente,<\/div><\/li>
    • Al d\u00eda siguiente espolvorear la superficie de la fuente con el queso vegano o la levadura nutricional y agregar un chorrito de aceite de oliva.<\/div><\/li>
    • Colocar en horno fuerte por 20 minutos.<\/div><\/li>
    • Servir bien caliente.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n <\/div>\n \n

      Notes<\/h3>
      Compartir y disfrutar!<\/span><\/div><\/div>\n \n
      \n \n \n \n
      <\/g><\/svg><\/span> Plato: <\/span>To eat every day<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>  <\/p>","protected":false},"excerpt":{"rendered":"

      Dedico esta receta a todos mis seguidores del hemisferio sur que ya se est\u00e1n adentrando al invierno. Esta sopa, es uno de mis platos favoritos de la cocina italiana y durante mi viaje por Umbria y La Toscana, el pasado diciembre, la prob\u00e9 en cada restaurante que la ofrec\u00eda en su men\u00fa. Cada lugar la …<\/p>","protected":false},"author":3,"featured_media":14453,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_primary_category":0,"loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":446,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[5407,5413],"tags":[],"class_list":["post-1924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-para-comer-todos-los-dias","category-quesos"],"yoast_head":"\nRibollita, 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