Easy Ribollita Soup Recipe
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A good book of soup recipes is the cure for cold weather, and this easy ribollita soup recipe is a must-have for those extra-chilly winter nights. Whatever delicious produce you find at the farmers' market, there's a great soup for that. Whether you're cooking with seasonal ingredients or simply foraging in the pantry, food writer and editor Anna Helm Baxter knows how to get a bowl of something hearty, healthy and easy to cook on the table, fast.
Easy Ribollita Soup Recipe
An easy ribollita soup recipe is a must-have for those extra-chilly winter nights. It's also a great way to use up leftover ingredients.
Prep Time
15
minutes
Cook Time
1.25
hours
Servings
0
servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 red onion
- 2 garlic cloves
- 1 3/4 cups (1 14-ounce tin) whole tomatoes
- 3 1/8 cups vegetable stock
- 1 1/3 cups cavolo nero, or kale
- 1 3/4 cups (1 14-ounce tin) cannellini beans
- 3 slices stale, good-quality white bread
- Sea salt flakes and freshly ground black pepper
Directions
- Heat the oil and sauté the onion and garlic, covered, for 15 minutes.
- Uncover and cook until the onion begins to colour. Add the tomatoes, bring to the boil, then simmer for 15 minutes.
- Add the stock, kale and beans in their liquid and simmer for 30 minutes.
- Lay the slices of bread on top and drizzle with more olive oil. Leave for 10 minutes, then stir the bread into the soup and season.