WHAT TO EAT TONIGHT

Ribollita

AKA Tuscan bread, bean and kale soup

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AKA Tuscan bread, bean and kale soup

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  • Serves 2
  • Preparation time 10 minutes
  • Cooking time 30 minutes
  • 1 tbsp olive oil
  • ½ onion, diced
  • 1 stick celery, diced
  • 1 carrot, diced
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 1 tsp tomato purée
  • 1 medium tomato, seeded and chopped
  • 500ml weak, hot vegetable stock.
  • 400g tin of cannellini beans, drained and rinsed
  • 100g shredded kale, chard or Savoy cabbage, or a mixture, ribs and stems removed
  • 1 large or 2 medium slices of firm, slightly stale wholewheat or good-quality white bread
  • Freshly ground black pepper
  • Extra-virgin olive oil, to serve
  • Grated Pecorino or Parmesan, to serve
  1. Place the oil in a large heavy-based saucepan with a lid, set over a medium heat. When hot, add the onion, celery and carrot, and cook gently, stirring often, for about 10 minutes, until the onion is translucent. Don’t brown the vegetables.
  2. Add the garlic, thyme, tomato purée and chopped tomato, stir and cook for a minute, then add the hot stock.
  3. Blend a quarter of the drained beans with a little water, until smooth. When the broth is simmering, add the whole and puréed cannellini beans, the greens and a grinding of black pepper to the pan and stir again. We like our greens to have a bit of bite, but traditionally they are cooked for a fairly long time – up to an hour. We go for 15 minutes, tops.
  4. Tear the bread into pieces and add to the pan. Cook for a couple of minutes until soft. Serve in wide soup bowls, with a spoonful of extra virgin olive oil drizzled over, and lots of freshly grated Pecorino on top.

Recipe extracted from Leon: Happy Soups

Recipe extracted from Leon: Happy Soups

Leon: Happy Soups by John Vincent and Rebecca Seal

Published by Conran

£ 15.99

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Tagged in:
Soup
winter recipes
KALE
Beans

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