Soup
Ribollita – Hearty Tuscan Vegetable Soup
Ribollita is a hearty Tuscan vegetable soup that is made extra filling by the addition of slightly stale bread. I
- Serves 4 -5 servings
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Recipe
Ribollita – Hearty Tuscan Vegetable Soup and a giveaway
This hearty Tuscan vegetable soup is one of the most filling and healthy meals you could hope for.
- Serves 4 -5 servings
- Prep 10 minutes
- Cook 40 minutes
- Total 50 minutes
Ingredients
- 4 cups (960ml) vegetable stock
- 1 x 14 oz (400g) can cannellini beans (drained and rinsed)
- 3 carrots (peeled and cubed)
- 3 celery sticks (finely diced)
- 2 leeks (finely diced)
- 1 onion (finely diced)
- 3 garlic cloves (peeled and sliced)
- 3 to matoes (deseeded and finely diced)
- 2 tbsp tomato paste
- 6 large leaves cavolo nero (tough stalk removed, finely diced)
- 6 slices stale sourdough bread (plus extra to serve)
- 2 garlic cloves (peeled, to rub on the bread)
- 2 bay leaves
- pinch chili flakes
- olive oil
- Parmesan cheese to serve (optional)
- salt and freshly ground pepper
- finely chopped flat leaf parsley to serve
Method
- 1
Heat a tablespoon of olive oil in a pot and sweat the carrots, celery, leeks, onions, garlic and bay leaves over low heat for 10 minutes, stirring now and then.
- 2
Add the beans, tomatoes and paste and stir to combine. Add the stock, chili flakes and season with salt and pepper.
- 3
Bring to the boil then reduce heat to a simmer and cook for 20 minutes. At this point you can purée 1/3 of the soup in a blender and return to the pot – but this is optional.
- 4
Add the cavolo nero and simmer for a further 10 minutes. Check the seasoning.
- 5
Rub the bread slices with the garlic and then chop into cubes. Divide the bread among your bowls and then ladle the hot soup over it.
- 6
Sprinkle with the parsley and Parmesan if using and serve with extra bread on the side.
Notes
You can use kale instead of cavolo nero and add more vegetables (such as courgettes) if you like.
