Ribollita – Hearty Tuscan Vegetable Soup and a giveaway
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Ribollita – Hearty Tuscan Vegetable Soup and a giveaway
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This hearty Tuscan vegetable soup is one of the most filling and healthy meals you could hope for.
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Ingredients
- 960 ml vegetable stock
- 1 cannellini beans drained and rinsed, canned
- 3 carrot peeled and cubed
- 3 celery finely diced, sticks
- 2 leek finely diced
- 1 onion finely diced
- 3 garlic peeled and sliced, cloves
- 3 to tomato deseeded and finely diced
- 2 tbsp tomato paste
- 6 large leaves cavolo nero tough stalk removed, finely diced
- 6 lices sourdough bread plus extra to serve, stale
- 2 garlic peeled, to rub on the bread, cloves
- 2 bay leaf
- pinch chili flakes
- olive oil
- Parmesan Cheese optional, to serve
- salt freshly ground
- black pepper freshly ground
- flat leaf parsley finely chopped, to serve
Instructions
- 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.
- Add the beans, tomatoes and paste and stir to combine. Add the stock, chilli flakes and season with salt and pepper.
- 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.
- Add the cavolo nero and simmer for a further 10 minutes. Check the seasoning.
- 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.
- 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.
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