Cannabis Ribollita

Ingredients

• 400 g 14.1 oz Cannellini beans (canned, drained)
• 300 g 10.6 oz Cavolo Nero (Tuscan black kale) or savoy cabbage
• 2 piece 2 piece Carrots
• 2 stalks 2 stalks Celery
• 1 piece 1 piece Onion
• 4 cloves 4 cloves Garlic
• 400 g 14.1 oz Canned tomatoes (diced)
• 45 g 1.6 oz Cannabis butter
• 1 L 1 L Vegetable broth
• 200 g 7.1 oz Day-old ciabatta or country bread (diced)
• 2 sprigs 2 sprigs Rosemary
• 3 sprigs 3 sprigs Thyme
• 1 tsp 1 tsp Salt
• 4 tbsp 4 tbsp Good olive oil (for serving)
• 40 g 1.4 oz Parmesan (for serving)

Instructions

1. 1
   Vegetable soffritto: Finely dice onion, carrots, and celery. Heat cannabis butter in large pot, gently cook soffritto for 8 minutes.
2. 2
   Add garlic, rosemary, and thyme, cook for 2 minutes.
3. 3
   Pour in canned tomatoes, reduce for 5 minutes.
4. 4
   Add broth and half the beans. Roughly mash the remaining beans with a fork and stir in — creates the typical creamy texture.
5. 5
   Slice kale into strips and stir in. Simmer for 20 minutes.
6. 6
   Stir bread slices into soup — ribollita means 'recooked,' the bread thickens it.
7. 7
   Simmer an additional 15 minutes over low heat, stirring occasionally.
8. 8
   Taste and adjust seasoning. Serve with generous olive oil and Parmesan.

Pro Tips

• Ribollita tastes better on the second day — reheat leftovers and simmer again, as the name promises.
• Cavolo Nero (Tuscan black kale) appears in German supermarkets starting in fall — alternatively: savoy cabbage, kale, or chard.
• Very low-fat soup except for cannabis butter — no guilt on second helpings.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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50 min

Cannabis Tomato Cream Soup

40 min

Cannabis Olive Garden Zuppa Toscana

45 min

German Cannabis Pea Soup

1 hr 15 min

Cannabis Freekeh Soup

1 hr 5 min

Cannabis Corn Soup

35 min