Ribollita
10 hours 15 min
This is an Italian dish of peasant origins. Ribollita literally means "re-boiled". This soup is made with beans, vegetables and soup. It's delicious and vegan-friendly. Serve for lunch or dinner.
TINATED
14 people made this
Ingredients
Serves: 8
- 1 tablespoon olive oil
- 1 large red onion, diced
- 2 carrots, diced
- 1 stick celery, diced
- 4 potatoes, diced
- 10 courgettes, diced
- 1 leek, sliced
- 1 litre hot water
- 1 bunch Swiss chard, chopped
- 1 head Savoy cabbage, quartered, cored and finely chopped
- 1 bunch kale, finely chopped
- 2 (410g) tins cannellini beans, drained and rinsed
- salt and ground black pepper to taste
- 3 tablespoons tomato puree
- 8 slices day-old bread
Method
Prep:45min ›
Cook:1hr30min ›
Extra time:8hr chilling ›
Ready in:10hr15min
- Place the olive oil in a deep pan and heat over medium-high heat. Stir in the onion and cook until transparent, about 5 minutes.
- Mix in the carrots, celery, potatoes, courgettes and leek. Stir and cook 5 minutes more. Pour in the hot water to cover the vegetables.
- Stir in the Swiss chard, Savoy cabbage and kale. Cover, reduce heat to medium and simmer for 1 hour.
- Place 1 tin of beans in a liquidiser or food processor. Blend until smooth. Stir pureed beans into the vegetable mixture along with the second tin of beans.
- Season to taste with salt and pepper. Reduce heat to low and simmer for 20 minutes, stirring occasionally. Stir in the tomato puree.
- Prepare the soup by layering slices of bread with the vegetable mixture in a casserole dish or soup dish. Cover and refrigerate for at least 8 hours or overnight.
- To serve the soup, place in a pot and reheat over medium heat. Serve hot.
Ingredients
If Swiss chard is unavailable, use spinach instead.
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