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Photo of Ribollita by WW

Ribollita

6
Points®
Total Time
2 hr
Prep
35 min
Cook
1 hr 25 min
Serves
6
Difficulty
Moderate
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.

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