Ribollita Recipe
If I want hearty, tasty "peasant" food, I rarely look further than Italy; this Tuscan ribollita is the most magical bean and tomato soup or stew that makes great use of bread that is a little past its best.
Servings 6 Servings
Calories 250kcal
Ingredients
- 400 g Tin of White Beans 14oz
- 400 g Tin of Crushed Tomatoes 14oz
- 1 Medium Onion 150g
- 1 Medium Carrot 200g
- 1 Large Celery Stick 50g
- 2 tablespoon Olive Oil
- 750 ml Vegetable Stock 3 Cups
- 1 teaspoon Dried Thyme
- 2 Bay Leaves
- 150 g Savoy Cabbage 2 Cups
- 1 Parmesan Rind (Omit if you want to make this vegetarian)
- ½-1 teaspoon Salt
- ½ teaspoon Pepper
For the Bread:
- 6 Slices Bread
- 3 tablespoon Olive Oil
- 1 Clove Garlic
Instructions
- Cut the onion in half, peel it and cut it into a 5-7mm (¼") dice.
- Chop the celery into 5-7mm (¼") dice.
- Cut the carrot into a 5-7mm (¼") dice.
- Heat the olive oil in a medium (20-24cm or 8-10") saucepan. Add the onion, carrot and celery and cook for 10 minutes over a medium heat.
- Throw in the beans, tomatoes, vegetable stock, thyme, bay leaves, parmesan rind, salt and pepper and simmer for 15 minutes.
- Shred the cabbage leaves into 3-5mm (⅛-¼") thick ribbons and add it to the pan and simmer on for a further 10 minutes.
- Drizzle the slices of bread with olive oil and place on a hot griddle, and grill both sides.
- Rub the toasted bread with a garlic clove before ladling the soup over the bread.
Now is a good time to check the seasoning again and add more if required.
Video
Nutrition
Serving: 1 | Calories: 250kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 654mg | Fiber: 8g | Sugar: 7g
