Ribollita
Bean and vegetable Tuscan soup
Servings: 4 people
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 shallot chopped
- 3 large garlic cloves chopped
- 2 carrots chopped
- 2 courgettes chopped
- 200 grams cavolo nero roughly torn off the stalks
- 1 tin cannellini beans drained and rinsed
- 1 litre chicken stock or vegetarian or vegan stock
- 1 bay leaf
- 1 pinch pul biber flakes
- salt and pepper to taste
- 2 slices sourdough bread or other rustic bread torn into bite sized pieces
- extra virgin olive oil use to garnish the soup
Instructions
- Heat the olive oil in a large pot - I like to use a heavy bottomed one for soup.
- Add the chopped onion, carrot and shallot and soften for a few minutes on a medium heat.
- Add the chopped garlic and continue cooking gently until you can smell the garlic. Now add the chopped courgette and continue to cook for about 10 - 15 minutes until the vegetables are soft. Add the cannellini beans.
- Add the chicken stock - or vegetable or vegan stock if you prefer - and stir to combine. Continue to simmer for a 5 - 10 minutes.
- Add the torn cavolo nero leaves and stir gently to combine with the other ingredients.
- Add the torn bread and gently push the bread chunks into the liquid so that they absorb the soup. Cook for 5 minutes. Season.
- At this stage you can cool the soup and store in the fridge until the following day.
- Reheat the soup and serve with a good drizzle of your best extra virgin olive oil on top of each bowl.