Classic ribollita

Prep: 10 mins
Cook: 70 mins
Classic ribollita
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

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