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Ribollita – Hearty Tuscan Vegetable Soup and a giveaway

This hearty Tuscan vegetable soup is one of the most filling and healthy meals you could hope for.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 -5 servings
Course: Soup
Cuisine: Italian

Ingredients

  • 960 ml | 4 cups vegetable stock
  • 1 x 400g | 14oz can cannellini beans drained and rinsed
  • 3 carrots peeled and cubed
  • 3 celery sticks finely diced
  • 2 leeks finely diced
  • 1 onion finely diced
  • 3 garlic cloves peeled and sliced
  • 3 to matoes deseeded and finely diced
  • 2 tbsp tomato paste
  • 6 large leaves cavolo nero tough stalk removed, finely diced
  • 6 lices stale sourdough bread plus extra to serve
  • 2 garlic cloves peeled, to rub on the bread
  • 2 bay leaves
  • pinch chilli flakes
  • olive oil
  • Parmesan cheese to serve optional
  • Salt and freshly ground pepper
  • finely chopped flat leaf parsley to serve

Instructions

    Cup of Yum
  1. 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.
  2. Add the beans, tomatoes and paste and stir to combine. Add the stock, chilli flakes and season with salt and pepper.
  3. 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.
  4. Add the cavolo nero and simmer for a further 10 minutes. Check the seasoning.
  5. 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.
  6. 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.