Ribollita
A thick Tuscan-style soup where stale bread melts into beans, kale and tomato until a spoon stands up in it. It is better on the second day, so cook extra.
- Time
- 40 min
- Serves
- 2
- Kind
- Soup
- Also
- One pot
Method
- Finely dice the onion, carrots and celery. Drain and rinse the cannellini beans, then strip the kale from its stalks and shred the leaves.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots, celery and a pinch of salt and cook for about 10 minutes until soft.
- Add the chopped tomatoes and beans, crumble in the stock cube and pour in 700 ml of water. Bring to the boil, then simmer for 20 minutes.
- Tear the sourdough into rough chunks, crusts and all, and stir it into the pot with the kale.
- Cook for 8 to 10 minutes, stirring often, until the kale is tender and the bread has broken down into a thick, spoonable soup.
- Season with salt and plenty of black pepper, leave to stand for 5 minutes, then ladle into bowls.
Tip Day-old sourdough works best here. If your loaf is fresh, leave the chunks out on the board for an hour or two first.
Per portion
| Energy | 572 kcal |
| Protein | 24 g |
| Carbohydrate | 84 g |
| of which sugars | 22 g |
| Fat | 12 g |
| of which saturates | 2 g |
| Fibre | 19 g |
| Salt | 3.68 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans1 tin
- kale200 g
- onion1
- carrot2
- celery stick2
- chopped tomatoes1 tin
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
