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Photo of Easy Ribollita by WW

Easy Ribollita

2
Points®
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Moderate
The humble bowl of soup has come a long way! This gourmet version is tasty, nutritious and easy to make.

Ingredients

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Vegetable mix, non-starchy, fresh

400 g, diced

Dried chilli flakes

¼ tsp, (optional)

Potato(es)

2 medium, peeled, cut into 2cm pieces

Vegetable stock, liquid, salt-reduced

4 cup(s), (1L)

Silverbeet

100 g, (4 stalks), trimmed, shredded

Oil spray

1 x 3 second spray(s)

Instructions

  1. Place half the cannellini beans in a small bowl. Using a fork, coarsely mash. Set aside. Lightly spray a large non-stick saucepan with oil and heat over medium-high heat. Add the vegetable mix and chilli and cook, stirring, for 5 minutes or until vegetables start to soften. Add potato and mashed beans and cook, stirring, for 2 minutes.
  2. Add stock and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes or until vegetables are very tender. Add remaining unmashed beans and silverbeet and cook, stirring, for 10 minutes or until beans are heated through and silverbeet wilts. Season with salt and freshly ground black pepper. Serve.

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