Ribollita

Ribollita

Category: Main meal | Serves: 2

Prep time: 15 minutes | Cooking time: 50 minutes

Ingredients

2 tsp olive oil

1 small red onion, finely chopped

2 sticks celery, chopped

2 carrots, sliced

2 cloves garlic, crushed

1 courgette, thinly sliced

400g (14oz) can chopped tomatoes in rich natural juice

450ml (16 fl oz) homemade or reduced-salt vegetable stock

215g (7 1/2oz) can borlotti, butter or haricot beans, drained and rinsed

1 bay leaf

85g (3oz) cavolo nero (also known as black kale or Tuscan kale) leaves, shredded

55g (2oz) crusty white bread, crusts removed and bread torn into pieces

1 tbsp chopped fresh flat-leaf parsley

Freshly ground black pepper, to taste


  1. Heat olive oil in a non-stick saucepan; add onion, celery, carrots and garlic and cook gently for about 10 minutes or until softened, stirring ocassionally. Add courgette; cook for a further 3 minutes.
  2. Stir in tomatoes, stock, beans and bay leaf; bring to the boil. Reduce heat, cover and simmer gently for about 25 minutes or until vegetables are tender, stirring occasionally.
  3. Remove and discard bay leaf. stir in cavolo nero; cover and cook gently for a further 10 minutes or until tender. Stir in bread and parsley; season to taste with black pepper. If soup is too thick, stir in a little extra hot stock; if soup is too thin, stir in a little extra bread. Serve in warmed soup bowls.

Cook's tips

  • Spring greens or Savoy cabbage can be substituted for the cavolo nero.
  • This recipe can easily be doubled and the leftovers served the next day - which can be just as delicious, or more so. Simply double the quantities and cook as directed. Cool leftovers and refrigerate overnight then, the next day, reheat gently until piping hot throughout, before serving.

Nutritional information

Ribollita