Ribollita | Rustic Tuscan Soup
A fantastic weekday dinner or a weekend lunch that makes good use of leftovers and forgotten cupboard ingredients, Tuscan Ribolita is a tasty soup that is both simple and inexpensive to make! A filling, rustic soup is perfect for a cold autumn evening and is great to feed the whole family! Any leftovers can be frozen (before adding the bread) and reheated whenever you need a quick meal!
Ingredients
- 2 tablespoon of olive oil
- 1 brown onion finely diced
- 1 carrot finely diced
- 1 celery stick finely chopped
- 3 garlic cloves finely chopped
- 1 bay leaf
- 1 sweet potato cubed
- ¼ savoy cabbage shredded
- 1 tablespoon of tomato paste
- 800 ml hot vegetable stock
- 1 tin cannellini beans 400g tin, drained and rinsed
- 100 g kale (we used cavolo nero) stalks removed, roughly chopped
- 200 g stale sourdough bread torn into pieces
Instructions
- Heat the 2 tablespoon of oil in a large pan. Add the chopped onions, carrots, celery and garlic. Stirring, sautee on low heat for 10 minutes until golden brown.
- Add the bay leaves, sweet potato chunks, shredded savoy cabbage and tomato paste. Add the stock and stir for a minute.
- Roughly mash half of the drained and rinsed cannellini beans. Add both the mashed and whole beans to the pan and leave to simmer on low heat for 15 minutes.
- Add the kale and carry on cooking for a further 7 minutes. Season with salt and pepper.
- Finally, add the sourdough bread and simmer for a further minute.
- Spoon the soup into bowls, and sprinle with some freshly ground black pepper.
Nutrition
Calories: 389kcalCarbohydrates: 69gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1372mgPotassium: 648mgFiber: 11gSugar: 9gVitamin A: 14117IUVitamin C: 53mgCalcium: 174mgIron: 5mg
Tried this recipe?Let us know how it was!