Ribollita Pasta With Brussels Sprouts
By chef Gulasch
Pasta inspired by the Italian Ribollita soup - vegetables, beans, and tomatoes on one plate. A nourishing and homestyle dish.
- 25 min
- total
- Medium
- level
5 min prep · 20 min cook
What you will need
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Short Pasta 100 g -
Brussels Sprouts 50 g -
White Beans 0.25 pcs -
Tomatoes 0.5 pcs
-
Onion 0.5 pcs -
Carrot 0.5 pcs -
Celery 0.25 pcs -
Italian Hard Cheese 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will start cooking with them in a moment 🍲✨
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Chop the celery and carrot. Clean the celery stalk and carrot and cut them into small pieces.
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Chop the onion. Peel the onion and chop it finely.
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Chop the tomato. Wash the tomato and cut it into small pieces.
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Chop the sprouts. Clean the Brussels sprouts and cut them in half.
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Saute the vegetables. Heat the olive oil in a pot, add the onion, carrot, and celery, and saute over medium heat for about 5 minutes.
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Add the broth and cook. Add the tomato, water (or broth), white beans, and Brussels sprouts, and cook over low heat for about 5-10 minutes, until the vegetables begin to soften.
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Add the pasta. Add the small pasta and cook according to the package instructions for about 8-10 minutes, then season with salt and pepper.
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Serve. Serve warm, optionally sprinkled with grated Parmesan 🧀✨
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