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Ribollita Soup
A hearty Tuscan-style vegetable and bean soup, packed with cannellini beans, tomatoes, carrots, onion and cavolo nero, with rustic bread stirred through the soup and finished with Parmesan and extra virgin olive oil.
Cooking Time 100 Minutes
Portions
10
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- kg Country Range Cannellini Beans, drained and rinsed
- ml Olive oil
- g Onion, finely diced
- g Carrots, diced
- g Celery, diced
- g Garlic, finely chopped
- g Tomato purée
- litres Vegetable stock
- g Cavolo nero, stalks removed and leaves roughly chopped
- g Savoy cabbage, finely shredded
- g Courgette, diced
- g Dried oregano
- g Dried thyme
- portion Salt & pepper
- g Rustic bread, cut into rough chunks
- g Parmesan, finely grated
- ml Extra virgin olive oil
- g Fresh parsley, chopped
-
1
Step 1
Heat the olive oil in a large heavy-based pan or suitable catering pot over a medium heat. Add the onion, carrot and celery and cook for 8–10 minutes, stirring regularly, until softened without taking on too much colour. Add the garlic and cook for a further 1–2 minutes. -
2
Step 2
Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, vegetable stock, oregano and thyme. Bring to the boil, then reduce the heat and simmer gently for 20 minutes. -
3
Step 3
Add approximately two-thirds of the cannellini beans to the soup, along with the courgette, cavolo nero and Savoy cabbage. For a thicker, more rustic consistency, lightly crush or blend the remaining beans with a little of the soup before returning them to the pan. Simmer for a further 20–25 minutes, or until the vegetables are tender and the soup has thickened. Season generously with salt and freshly ground black pepper. -
4
Step 4
Stir the rustic bread pieces through the soup, allowing them to absorb the stock and soften. Continue cooking for 10–15 minutes, stirring occasionally. The bread should break down slightly and help create the characteristically thick, hearty consistency of ribollita. If the soup becomes too thick, loosen with a little additional vegetable stock or water. -
5
Step 5
For the traditional ribollita experience, allow the soup to cool and refrigerate before reheating the following day. This gives the bread and vegetables time to absorb the flavours and creates an even richer, thicker soup. When required, reheat thoroughly and adjust the consistency with additional stock. -
6
Step 6
Ladle into warmed bowls and finish with a generous drizzle of extra virgin olive oil. Sprinkle with grated Parmesan and chopped fresh parsley, then finish with freshly ground black pepper. For added texture, serve with a piece of grilled or toasted rustic bread alongside.
Ingredients
Increase Portion Size
- g Country Range Chopped Tomatoes
- kg Country Range Cannellini Beans, drained and rinsed
- ml Olive oil
- g Onion, finely diced
- g Carrots, diced
- g Celery, diced
- g Garlic, finely chopped
- g Tomato purée
- litres Vegetable stock
- g Cavolo nero, stalks removed and leaves roughly chopped
- g Savoy cabbage, finely shredded
- g Courgette, diced
- g Dried oregano
- g Dried thyme
- portion Salt & pepper
- g Rustic bread, cut into rough chunks
- g Parmesan, finely grated
- ml Extra virgin olive oil
- g Fresh parsley, chopped
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