Ribollita literally means ‘reboiled’ and in Tuscany was traditionally made in large quantities and re-heated day after day. You’ll be amazed how delicious a few cheap vegetables and some stale bread can taste!
A delicious, healthy meal of beans and vegetables rich in protein, antioxidants, vitamins, fibre and iron. It only takes 20 minutes hands-on prep time and can be made ahead too.
- Boil a kettle and make the stock according to packet instructions.
- Peel and finely chop the onion and carrots. Wash and finely slice the celery. Wash and chop the parsley.
- Discard the green part of the leek and the outer leaf, finely slice the white part and rinse under running water.
- Warm the oil in a large saucepan. Add the chopped onion, carrot, celery, leek and parsley and sprinkle with a little salt. Sauté for 10 minutes.
- Meanwhile, shred the chard and savoy cabbage and rinse in a colander under running water.
- Wash the rosemary and thyme sprigs and tie them together with a piece of string. Peel and dice the potato.
- Drain the cannellini beans and rinse in a sieve under running water. Blitz half the beans to a cream with a blender.
- Add the chard, cabbage and diced potato to the pan and stir to combine.
- After a couple of minutes add the tomatoes, the whole beans and tied herbs and cook for a further 5 minutes.
- Pour over the stock, bring to the boil then simmer for about 35-40 minutes or until the vegetables are tender.
- Remove a third of the vegetables and purée them. Return them to the pan along with the puréed cannellini beans and cook for another 5 minutes.
- To serve, toast the slices of bread, put all the slices into a large bowl and then ladle over the soup.
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