Soup

Ribollita

Name: Ribollita
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Soup
Ingredients: 400g cavolo nero or kale, chopped; 400g white beans; 1 onion, 2 carrots, 1 celery stick; 400g tinned tomatoes; 200g stale bread, cubed; 1.2L vegetable stock; Olive oil, salt

A hearty Tuscan vegetable and bread soup, a great way to use up stale bread.

1.5 hourstotal time

6 servingsserves

Mediumdifficulty

Ingredients

400g cavolo nero or kale, chopped
400g white beans
1 onion, 2 carrots, 1 celery stick
400g tinned tomatoes
200g stale bread, cubed
1.2L vegetable stock
Olive oil, salt

Method

Sauté the onion, carrots and celery in olive oil. Add the tomatoes, stock and half the beans, bring to the boil, and simmer for 30 minutes.

Purée the remaining beans and stir in to thicken the soup. Add the kale and bread cubes, and simmer for a further 20 minutes until the bread breaks down into a thick texture.

#soup#vegetarian#tuscan#bread