Classic ribollita
Prep:
10 mins
Cook:
70 mins
A hearty Italian classic soup that's budget friendly.
2 peeled onions, roughly chopped
2 carrots, peeled and roughly chopped
3 peeled cloves of garlic
3 ribs of celery, roughly chopped
2 tbsp olive oil
250g tin cannellini beans, in juices
400g tin chopped tomatoes with juices
2 bay leaves
4 thick slices of Johnston Mooney & O'Brien bread
200g kale, washed and chopped
In a large pot, combine all of the vegetables with the oil and cook for 20 minutes over medium heat until soft.
Add in the tomatoes, beans and bay leaves
Leave to simmer over a low to moderate heat for 30 minutes.
Tear up 4 thick slices of bread and dunk them into the soup.
Add the kale and stir it in.
Season with salt and pepper and continue to simmer for 15-20 minutes until you have a thick soup, adding more bean water if you need to.
Serve in bowls with a trickle of olive oil on each.
Serves
4
Preparation Time
10 minutes
Cooking Time
70 minutes
Main ingredients
Beans, Vegetables, Bread
Recipe Type
Soups, Dinner, Bread
Cuisine
Italian
Special Info
Vegetarian
Level of Difficulty
Easy
