My favourite ribollita (La mia ribollita preferita)
1h 30m·Italian
My favourite ribollita (La mia ribollita preferita)
Ingredients
For the soup
- 2 tbsp extra virgin olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves, crushed
- 1.2kg cavolo nero, core removed and roughly shredded
- 1 Savoy cabbage, core removed and roughly shredded
- 1.2kg potatoes, peeled and diced
- 2 x 400g tins of plum tomatoes
- 2 litres good quality vegetable stock
- 400g cannellini beans, drained and rinsed
- 300g day-old crusty bread, roughly torn
- Parmesan cheese, to serve
Instructions
6 steps
- 1
Heat the olive oil in a large, heavy-based pot over medium heat. Add the onions, carrots and celery and cook for 8-10 minutes, or until softened.
10 min - 2
Add the garlic and cook for 1 minute more, until fragrant.
1 min - 3
Add the cavolo nero, cabbage and potatoes to the pot and cook for 5 minutes, stirring occasionally, until slightly softened.
5 min - 4
Stir in the plum tomatoes and vegetable stock, then bring to a boil. Reduce the heat and simmer for 45-60 minutes, or until the potatoes are tender.
60 min - 5
Add the cannellini beans and bread to the pot and cook for 10 minutes more, stirring occasionally, until the bread has broken down and the soup has thickened.
10 min - 6
Season to taste, then serve hot with grated Parmesan cheese.
0
Progress
0 / 6 steps
Nutrition
Per serving (based on 6 servings)
Calories
380cal
