Portion Control Recipes recipe
Keio Plaza Hotel has been implementing various ecological initiatives, and as part of these efforts, we would like to introduce delicious and edible home recipes using vegetable cores and outer leaves that are usually discarded, leftover vegetables that tend to remain in the refrigerator, and bread that has become hard over time, in conjunction with the SDGs Week (Global Goals Week).
SDGs Week refers to the week that includes September 25th, the day the Sustainable Development Goals (SDGs) were adopted. It was established to raise awareness about the SDGs, encourage action, and promote initiatives towards achieving these goals.
Each of our staff members is conscious of the SDGs and actively works towards creating a sustainable society.
“Deliciously Using The Hard Parts Of Vegetables” Tuscan Rustic Edible Soup
The soup we are introducing this time is based on a Tuscan dish called Ribollita. The name means “re-boiled” or “cooked again”. It is a hearty vegetable soup that is slowly simmered to bring out the natural flavors of the vegetables. It will warm both your stomach and your heart.
Ingredients
- Cabbage .......... 200g
(Including outer hard leaves and core) - Onion .......... 50g
- Celery .......... 20g
- Carrot .......... 50g
- Green onion (scallion) - 50g
- Komatsuna (Japanese mustard spinach) - 50g
- Potatoes ..... 100g
- Beans .......... 100g
(White kidney beans, mixed beans, etc.) - Garlic .......... 1/2 clove
- Time... a little
- Basil - a little
- Tomato Juice ... 200cc
- Water - approximately 200cc
- Baguette (thinly sliced) - 4 pieces
- Extra virgin olive oil - as needed
- Salt & pepper - to taste
How to make
- ① Cut all vegetables into bite-sized pieces
(Thinly slice the cabbage core. Tear the leafy part by hand. Do not soak the cut potatoes in water.) - ② Add olive oil and garlic to a large pot and sauté over medium heat.
Once the garlic becomes fragrant, add the onions and sauté. - ③ When the onions become translucent, add the vegetables in the following order: carrot, cabbage core, potato, celery, and long green onion, sautéing each one before adding the next. Add the non-leafy parts of the cabbage and komatsuna (Japanese mustard spinach).
- ④ Add tomato juice and water until it almost covers the ingredients. Once it boils, reduce to low heat and simmer gently.
- ⑤ After the mixture comes to a boil, add the beans and thyme. (Simmer on low heat with the lid on for about 1 hour)
- ⑥ Add the cabbage and komatsuna leaf parts, and basil. Add two pinches of salt. (You may add pepper to taste)
Let the soup cool to room temperature, then bring it to a boil again.
【Trivia】In Italy, soups that are reheated and eaten the next day or later in the evening are called "ribollita". - ⑦ Drizzle olive oil on the toasted baguette and serve with the soup.
- ⑧ Drizzle olive oil over the top. It’s also delicious with Parmesan cheese sprinkled on, if you like!
Contact Us
- TEL.＋81-3-3344-0111
Reception Hours: 10:00 a.m. – 8:00 p.m.