Ribollita

This classic Tuscan soup is just gorgeous. A hearty combination of white beans, tomatoey broth and seasonal vegetables, most notably kale. What makes this soup extra delicious for me is the combination of garlic, lemon zest, really good olive oil and fragrant rosemary and sage. This is one of those stew-like soups that is better the next day. Once you’ve done all the chopping, it’s really simple to make. Leave it brothy if you like or thicken the soup with torn chunks of stale bread or blend a portion of the beans before adding them. I prefer to leave it brothy then serve the soup over torn bread. Let us know your favourite way of eating ribollita.

Liz x

Ingredients (serves 6)

  • 6 tbsp extra virgin olive oil
  • 2 onions, peeled and diced
  • 3 sticks of celery, diced
  • 3 large carrots, diced
  • 6 cloves of garlic, peeled and diced
  • the zest of a lemon
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped sage
  • 2 stock cubes
  • 1 tin chopped tomatoes
  • 2 tins white beans, drained
  • 8 kale leaves, stems finely chopped, leaves torn
  • the juice of a lemon
  • salt and pepper to taste
  • stale bread to serve, optional

Method

  1. In a large, heavy bottomed pot, sauté the onion with the olive oil on a medium-high heat until soft and starting to colour. This should take at least 5 minutes.
  2. Then add the diced carrot and celery and the thinly sliced kale stems, season with salt and pepper and stir for a couple of minutes.
  3. Add the chopped garlic, lemon zest and chopped herbs. Stir for another minute or two, your kitchen should smell really really good now.
  4. Crumble in the stock cubes and tip in the tin of chopped tomatoes. Fill the tin with water 4 times and pour that water into the pot.
  5. Add the drained beans then bring the soup up to a boil, turn the heat down and simmer for 15 minutes with the lid on.
  6. Then add the torn kale leaves and the lemon juice to the pot, pop the lid back on and let the leaves wilt for just 3-5 minutes. Taste and adjust the seasoning if needed. Add more water if you’d like a brothier soup, blend some of the soup if you’d like it thicker.
  7. Serve in generous bowls, as it is or with torn pieces of stale bread.

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