Ribollita

Name: Ribollita
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 4 tbsp olive oil, plus extra to serve; 1 onion, chopped; 2 carrots, chopped; 2 celery sticks, chopped; 3 garlic cloves, sliced; 400 g chopped tomatoes; 2 tins cannellini beans, drained, 800g; 1 l vegetable stock; 200 g cavolo nero, shredded; 150 g stale crusty bread, torn

A thick Tuscan bread and bean soup with cavolo nero and vegetables. Even better reheated the next day.

Prep: 20 min
Cook: 1 hr
Serves: 6
Level: Easy

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Ribollita means 'reboiled', as it was traditionally made from yesterday's soup and stale bread. It's thick enough to eat with a fork.

A good drizzle of peppery olive oil to finish is essential.

Ribollita

1 hr 20 min total · approx. 340 kcal per serving

Ingredients

Servings 6

4 tbsp olive oil, plus extra to serve
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, sliced
400 g chopped tomatoes
2 tins cannellini beans, drained, 800g
1 l vegetable stock
200 g cavolo nero, shredded
150 g stale crusty bread, torn

Method

Heat the oil and gently cook the onion, carrots and celery for 15 minutes until soft. Add the garlic for 1 minute.
Add the tomatoes, beans and stock. Mash a few beans against the pan to thicken. Simmer for 20 minutes.
Stir in the cavolo nero and cook for 10 minutes.
Stir in the bread and cook for 10 minutes until it breaks down into a thick soup. Season.
Serve with a generous drizzle of olive oil.

Cook's noteAdd a Parmesan rind with the stock if you're not keeping it vegan.

Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.

Find more:Vegetarian Vegan Soups Italian Winter warmers

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