Ribollita
5
Points®
Total time: 2 hr • Prep: 35 min • Cook: 1 hr 25 min • Serves: 6 • Difficulty: Easy
This classic Italian food embraces the heart and soul of Italian living, and is cheap to make, nice to taste and full of veg!
Ingredients
Canned cannellini beans, rinsed, drained
400 g, (1 x 400g can)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Leek
1 whole, halved, thinly sliced
Garlic
3 clove(s), crushed
Carrot(s)
2 medium, finely chopped
Celery
2 stick(s), finely chopped
Potato(es)
2 medium, finely chopped
Zucchini
2 medium, finely chopped
Tomato(es)
2 medium, finely chopped
Savoy cabbage
2 cup(s), finely shredded
Vegetable stock
8 cup(s), (2 litres)
Silverbeet
1 cup(s), (3 stalks) finely shredded
Ciabatta bread
6 slice(s), (6 x 30g slices), toasted
Instructions
1
Place half the beans in a small bowl and mash until almost smooth. Heat the oil in a large saucepan over medium-high heat. Cook onion, leek and garlic, stirring, for 2 minutes or until softened.
2
Add the mashed beans, carrot, celery, potato, zucchini, tomato, cabbage and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
3
Add the remaining beans, silverbeet leaves and stems and cook, covered, for 15 minutes or until the vegetables are tender. Season with salt and pepper. To serve, place the bread slices in the base of serving bowls. Ladle the soup into the bowls.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.