Ribollita
5
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A classic, hearty soup originally from Tuscany, made with veggies, beans and leftover bread.
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 large, finely chopped
Carrots, raw
1 medium, finely diced
Celery, Raw
2 stick(s), finely diced
Garlic
3 clove(s), crushed
Fennel Seeds
1 teaspoon(s), level
Dried Mixed Herbs
1 teaspoon(s)
Tinned Tomatoes
1 can(s), large
Cannellini Beans, cooked
1 can(s), large, drained
Kale, raw
120 g, Cavolo nero, shredded and thick steams removed
Ciabatta Bread
150 g, torn into chunks
Egg, whole, raw
4 medium, raw
Vegetarian parmesan style hard cheese
15 g
Instructions
1
Heat the olive oil in a pan. Add the onion, carrot and celery, then cook slowly for 8-10 minutes or until soft. Season to taste, then stir in the garlic, fennel seeds and dried herbs. Cook for another minute.
2
Pour in the chopped tomatoes and beans, along with a good splash of water. Simmer for 5 minutes, then add the cavolo nero and chunks of bread. Cover and cook on a low heat for another 30 minutes, checking occasionally if it needs more water.
3
Just before serving, poach the eggs in a pan of simmering water for 2-3 minutes. Spoon the soup into 4 bowls and serve with a poached egg on top, then sprinkle over the cheese. You can freeze the soup on its own.
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