La ribollita
La ribollita
This Tuscan soup recipe is a great use for cavolo nero and kale. It is one of my favourite winter soups: hearty, healthy and warming – and even better the next day.
Ribollita means ‘reboiled’ which may not sound that appetising, but simply refers to the fact that traditionally this soup is reheated and served the next day as the flavour improves, so this is a great makeahead lunch dish. Serve poured over sourdough bread and, if you’d like, a sprinkle of vegetarian Parmesan (we love Lyburn’s Old Winchester).
Serves 4 | Prep 15 mins | Cook 45 mins
3 tbsp olive oil
1 small onion, chopped
2 bay leaves
2 sprigs of thyme
2 carrots, diced
2 celery sticks, chopped
2 leeks, thinly sliced
400g can chopped tomatoes
400g can cannellini beans, drained
150g cavolo nero or kale, stems removed
and leaves sliced
500ml vegetable stock
1 large clove garlic, sliced
handful flat-leaf parsley, chopped
pinch of salt
lots of freshly ground black pepper
To serve:
4 slices of sourdough
extra-virgin olive oil
chopped flat-leaf parsley
1 Heat 1 tablespoon of the olive oil in a large heavy-based saucepan. Add the onion, bay leaves and thyme and cook gently until the onion is softened. Add the carrot, celery and leek and sweat gently for 10 minutes.
2 Add the tomatoes, cannellini beans, cavolo nero and/or kale, and vegetable stock.
Cover and cook for a further 20 minutes.
3 Remove the bay leaves and thyme stalks.
Ladle a third of the soup into a blender or separate pan to liquidise or mash.
Return the liquidised soup to the saucepan, add salt and pepper to taste and stir well.
4 Heat the remaining oil in a small frying pan and gently fry the garlic until just browning.
Add the parsley, stir for 1 minute, then add to the soup. Check the seasoning.
5 To serve, place a thick slice of sourdough in a bowl, pour over the soup, then drizzle liberally with extra-virgin olive oil and sprinkle with chopped flat-leaf parsley.
Per serving 395 cals, fat 19g, sat fat 2.5g, carbs 48g, sugars 12g, protein 13g, salt 1.9g, fibre 13g
This Tuscan soup recipe is a great use for cavolo nero and kale. It is one of my favourite winter soups: hearty, healthy and warming – and even better the next day.
Ribollita means ‘reboiled’ which may not sound that appetising, but simply refers to the fact that traditionally this soup is reheated and served the next day as the flavour improves, so this is a great makeahead lunch dish. Serve poured over sourdough bread and, if you’d like, a sprinkle of vegetarian Parmesan (we love Lyburn’s Old Winchester).
Serves 4 | Prep 15 mins | Cook 45 mins
3 tbsp olive oil
1 small onion, chopped
2 bay leaves
2 sprigs of thyme
2 carrots, diced
2 celery sticks, chopped
2 leeks, thinly sliced
400g can chopped tomatoes
400g can cannellini beans, drained
150g cavolo nero or kale, stems removed
and leaves sliced
500ml vegetable stock
1 large clove garlic, sliced
handful flat-leaf parsley, chopped
pinch of salt
lots of freshly ground black pepper
To serve:
4 slices of sourdough
extra-virgin olive oil
chopped flat-leaf parsley
1 Heat 1 tablespoon of the olive oil in a large heavy-based saucepan. Add the onion, bay leaves and thyme and cook gently until the onion is softened. Add the carrot, celery and leek and sweat gently for 10 minutes.
2 Add the tomatoes, cannellini beans, cavolo nero and/or kale, and vegetable stock.
Cover and cook for a further 20 minutes.
3 Remove the bay leaves and thyme stalks.
Ladle a third of the soup into a blender or separate pan to liquidise or mash.
Return the liquidised soup to the saucepan, add salt and pepper to taste and stir well.
4 Heat the remaining oil in a small frying pan and gently fry the garlic until just browning.
Add the parsley, stir for 1 minute, then add to the soup. Check the seasoning.
5 To serve, place a thick slice of sourdough in a bowl, pour over the soup, then drizzle liberally with extra-virgin olive oil and sprinkle with chopped flat-leaf parsley.
Per serving 395 cals, fat 19g, sat fat 2.5g, carbs 48g, sugars 12g, protein 13g, salt 1.9g, fibre 13g
La ribollita
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
