Скачать или смотреть Stop Wasting Bread: How to Make Ribollita (Italian Shojin Ryori)

Don't throw away your stale bread.

In the Buddhist tradition of Mottainai (regret over waste), we treat every ingredient with respect. Today, we are making Ribollita—a classic Tuscan peasant soup that transforms yesterday's leftovers into today's healing meal.

This recipe adheres to the Shojin Ryori principle of Ichibutsu Zentai (Utilize Everything, Waste Nothing), utilizing the starchy bean cooking liquid to create a rich, creamy texture without any dairy, as well as repurposing the sage leftover from cooking the beans.

It is simple, economical, and deeply nourishing for the body and spirit.

In this video, you will learn:

☆ How to make a "Cartouche" (parchment lid) for perfect beans
☆ Why you should never drain your bean liquid (Aquafaba)
☆ How to layer flavors for a rich, plant-based soup

The Recipe:
-- 280g DriedBeans
-- 1000ml Water (for soaking and cooking)
-- 100g Onion
-- 200g Carrot
-- 1000g Celery
-- 500g Napa Cabbage (but any hearty leafy green works)
-- 125g Tomato (Fresh or Canned)
-- Extra Virgin Olive Oil
-- Stale Bread (Sourdough or Ciabatta)
-- Fresh Sage & Garlic

⏰ Timestamps:
0:00 - Introduction
0:27 - Soaking the Beans
0:53 - A Note About Quick Soaking Beans
1:00 - How to Make a Cartouche
2:02 - Cooking the Beans
2:52 - Preparing the Vegetables
3:34 - Making the Soup
4:09 - The Secret: Mashing the Beans
4:35 - The Shōjin Ryōri Principle of Ichibutsu Zentai
4:46 - Serving & The Art of Plating

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