Ribollita - Tuscan Vegetable Soup

Name: Ribollita - Tuscan Vegetable Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6 people
Ingredients: 1 1/2 cups cannellini beans; 2 rosemary; 5 sage; 3 cloves garlic; 1 carrot; 1 white onion; 1 celery; 1 leek; 1 lb (500g) cavolo nero; 2 potato; 1 cup chopped tomatoes; 5 vegetable stock; 1 tbsp olive oil; 7 oz (200g) bread

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5

4 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
6 people
Calories
235 kcal
Course
Main Course
Cuisine
Italian

Ribollita - Tuscan Vegetable Soup

Christopher House

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Ribollita, a hearty Tuscan vegetable soup made with cannellini beans, cavolo nero, bread, potatoes and garlic it's packed full of nutrition and flavour. A great recipe for chilly winter evenings!

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Ingredients

Servings

For the beans

1 1/2 cups cannellini beans 250g, dried
2 rosemary sprigs
5 sage leaves
3 cloves garlic peeled

For the soup

1 carrot
1 white onion
1 celery stalk
1 leek sliced
1 lb (500g) cavolo nero
2 potato peeled and cut into cubes (around 560g/oz, medium sized
1 cup chopped tomatoes 270g canned
5 vegetable stock cups or 1 litre
1 tbsp olive oil
7 oz (200g) bread crusty

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Instructions

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First, soak the dried cannellini beans in cold water for at least 12 hours (ideally 24 hours).
Once the beans have soaked, drain them and add them to a pot with 3 peeled garlic cloves, two sprigs of rosemary and 5 sage leaves. Cover the beans with 4 cups/1 litre water and place on a low heat, covered. *see notes if using pre-cooked cannellini beans.
Let the beans simmer gently for 2 hours then remove the beans with a slotted spoon and place in a separate bowl and discard the rosemary and sage. Keep the bean cooking liquid, this will act as your stock for the soup.
Finely chop the carrot, onion and celery and add to a large pot with the olive oil. Saute gently until soft then add the potato (peeled and cubed) and the leek, continue to cook until the leek has softened.
Add the bean cooking liquid, vegetable stock and canned chopped tomatoes along with a good pinch of salt and pepper, simmer gently for 40 minutes.
Now add the roughly chopped cavolo nero and cannellini beans, simmer covered for 20 minutes then add the chopped bread. Simmer gently for another 10 minutes then serve.

Notes

If you're pressed for time, skip the first 3 steps and add pre-cooked canned cannellini beans in at the end. Replace the bean cooking liquid with extra vegetable stock.
Overall time excludes bean soaking time