Ribollita

Ribollita

By
From
What's for Dinner?
Serves
4-6
Prep
20 mins
Cooking time
45 mins
Photographer
Gorta Yuuki

Cavolo nero is an Italian cabbage with long black leaves and it is a key ingredient in this classic soup. It has become popular in recent years, and is now widely available.

Ingredients

Quantity Ingredient
olive oil, for cooking
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, crushed
pinch dried chilli flakes
1-2 bay leaves
400g tinned tomatoes
500ml chicken or vegetable stock
salt and freshly ground black pepper
400g tinned cannellini beans, rinsed and drained
150g cavolo nero, leaves and stalks, thinly sliced
2 slices stale sourdough bread, torn into chunks
3 tablespoons extra-virgin olive oil

Method

  1. Heat a large heavy-based saucepan over medium–high heat. Add a splash of oil, the onion, celery and carrot and cook for 4–5 minutes, stirring occasionally, until softened.
  2. Add the garlic and chilli and cook for 1–2 minutes, stirring, until fragrant, taking care not to burn the ingredients.
  3. Add the bay leaves, tomatoes and stock and bring to the boil. Season with the salt and pepper and allow to simmer for 5 minutes then add the cannellini beans. Add the cavolo nero and allow it to wilt.
  4. Moisten the bread with water and add it to the soup. Simmer for 30 minutes, stirring often and adding more stock if necessary. As it cooks the soup should become soft and silky. Check the seasoning and drizzle with the olive oil just before serving.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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