Monoclonal gammopathy of unknown significance in kidney transplanted patients
Tuscan Ribollita
Easy, 1 hour
Level: Easy
Preparation time: 30 minutes
Cooking time: 30 minutes
Yields: 6-8 people
Country: Italy
Recipe submitted by Serena Tassi on behalf of Società Italiana di Nefrologia
www.sinitaly.org
About this recipe
Ribollita is the recovery dish of excellence of the Tuscany culinary tradition. It is a poor dish based on bread and vegetables of the autumn season.
Ingredients
- 200 g cabbage
- 200 g black cabbage
- 200 g beets
- 1 potato
- 1 carrot
- 1 celery
- 1 onion
- 4 tablespoons of tomato sauce
- 350 g precooked beans
- 40 g Parmigiano Reggiano cheese
- 8 slices of Tuscany bread (unsalted bread)
- 1 L of vegetable broth
- Extra virgin oil, salt and pepper to taste
Calories per serving
387 kcal
Carbohydrates
g 16
Lipids
g 3
Phosphate
mg 333
Potassium
mg 305
Protein
g 19
Sodium
mg 144
Preparation
- Peel the potato. Cut the potato, cabbage, black cabbage and beets into strips after washing them and place them in a pot of water to boil for 20-30 minutes.
- Meanwhile, fry the onion in a pan with 3 spoons of extra virgin oil.
- Add celery and carrot cut into cubes.
- Add the beans after having drained them from the storage water and washed let them a flavour for a few minutes.
- Drain the vegetables and add them to the pan with beans.
- Cover with a litre of vegetable broth.
- Add the tomato sauce and cook for another 30 minutes.
- When cooked add salt and pepper to taste.
- Toast the slices of bread, put them on individual plates, pour the soup and season with extra virgin oil and Parmigiano Reggiano cheese.
