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.
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 red onion, diced
- 2 garlic cloves, crushed
- 1 3/4 cups (1 14-ounce tin) whole tomatoes, crushed
- 3 1/8 cups vegetable stock
- 1 1/3 cups cavolo nero, or kale, tough stalks removed, roughly chopped
- 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
For the soup
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.