Ribollita
Soupy mix of beans & veg served with toasted sourdough
Servings
4people
Cook Time
60minutes
Servings
4people
Cook Time
60minutes
Ingredients
Instructions
  1. Boil a kettle and make the stock according to packet instructions.
  2. Peel and finely chop the onion and carrots. Wash and finely slice the celery. Wash and chop the parsley.
  3. Discard the green part of the leek and the outer leaf, finely slice the white part and rinse under running water.
  4. 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.
  5. Meanwhile, shred the chard and savoy cabbage and rinse in a colander under running water.
  6. Wash the rosemary and thyme sprigs and tie them together with a piece of string. Peel and dice the potato.
  7. Drain the cannellini beans and rinse in a sieve under running water. Blitz half the beans to a cream with a blender.
  8. Add the chard, cabbage and diced potato to the pan and stir to combine.
  9. After a couple of minutes add the tomatoes, the whole beans and tied herbs and cook for a further 5 minutes.
  10. Pour over the stock, bring to the boil then simmer for about 35-40 minutes or until the vegetables are tender.
  11. 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.
  12. To serve, toast the slices of bread, put all the slices into a large bowl and then ladle over the soup.
Recipe Notes

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.