ribollita soup

Italian Ribollita soup is a creamy, healthy, full flavoured vegetable soup. Made with store cupboard ingredients and all those leftovers from the week this budget friendly, autumnal soup is perfect for an easy meal when the nights are starting to draw in.

Tuscan Ribollita Soup

Olive oil

onion (200 grams finely chopped)

chopped)

garlic

½ tsp dried thyme

carrot (150 grams finely chopped)

celery (100 grams sticks finely chopped)

tomatoes

600 ml vegetable stock (plus extra water if required)

thyme

cannellini beans (240 grams drained)

g black kale or cabbage

Sea salt (black pepper and extra parmesan to season)

Ciabatta bread

Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.

After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for 2-3 minutes.

Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.

Remove the lid, season with sea salt, black pepper and parmesan, then serve.

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Ribollita is a hearty vegan pottage, full of seasonal vegetables, and bulked out with bread. Easy to make and incredibly frugal, it&#039;s perfect for chilly days!

Easy and Comforting Ribollita (Tuscan Bread Soup)

olive oil (,

onion (, sliced)

carrot (, washed and cut into bite-sized chunks)

g celery (,

bay leaves

rosemary

sea salt

garlic (, smashed)

potatoes (, washed and cut into bite-sized chunks)

leek

tbsp tomato purée (tomato paste) (,

cabbage

chard (,

800 g canned cannellini beans ((do not drain!))

vegetable broth

black pepper (,

In a large saucepan, gently fry the onion, carrot, celery, bay, rosemary, and a pinch of sea salt in 2 tbsp oil over a medium heat for 10 minutes.

Add the garlic, potatoes, leek, and remaining oil, and continue to cook for another 10 minutes, stirring occasionally.

Add the tomato purée mixed with water, and the cabbage, kale, and chard, and stir well.

Tip the entire contents of 1 can of beans into a blender or food processor, plus the aquafaba from the other can, and 1.5 litres (6 cups) broth. (Set the drained beans aside for now.)

Blend for a few seconds, until you have a smooth bean broth (broda dei fagioli). Stir half of this into the pan.

Bring the soup to the boil, then reduce the heat, and simmer for around 2 hours, occasionally stirring in more bean broth until it&#39;s used up.

When the vegetables are cooked, and the soup is creamy, stir in the rest of the beans, plus the bread.

Cover, and set aside to rest for around 30 minutes, before serving into bowls, and seasoning with a few grinds of black pepper and a drizzle of extra virgin olive oil.

Store any leftovers in an airtight container in the &#39;fridge for up to a week.

Oh, I love this!  It's absolutely my kind of hearty comfort food and will be on the menu very soon.

Well I've made ribollita so often now, I think of it as an old friend. It's different every time of course, but always so good. We seem to get quite a lot of cavil nero in our veg box and we had masses of white beans from the runners in our garden this year. So you can guess what the two principal ingredients we've been using this autumn are. NOT cannellini beans.

I grew up eating ribollita and I don't think we ever put cabbage in it (always escarole, chard, beet greens, spinach).  My Nonna also put a lot more tomato in it, probably because she canned so much of them.  I remember the bread being as hard as a rock before it was added to the soup, and she always put in the rinds from parmesan (though, our family now uses FYH vegan parm and a healthy sprinkle of nooch).  My mom would sprinkle fresh parsley on our bowls to keep it tasting "fresh" , but she always made the soup the day before we ate it.   I still make it the way my family makes it, by throwing in whatever veg happens to be sitting around.  I've never blended the beans with the stock, though, so I'm definitely doing that.  I can't wait to try your version!

At last it is (nearly) winter here so out came this recipe.  I have been desperate to try it since I first saw it last summer ... and, oh, what a warming and hearty treat.  It made heaps - in fact there were four of us for dinner last night, one had three helpings, the rest of us had two helpings each and there is still some left over for today.  Many many thanks for this recipe.

That sure does look like a nice and cozy dish for this freezing weather!

I've never made ribollita so I will totally take your word on how to cook it and would now not dream of adding any sort of toasted bread - hahaha, you did make me laugh. We used to grow various kale on our plot until the deer got in and we had to give up growing just about anything. Now we have a garden. I doubt we'll manage to get it organised enough this year to grow anything much, but there is hope for next year. We will have kale again!

I know italian bread salad, but never thought about soup. I can imagine it with a yummy Ciabatta &lt;3 Love to try this one ?

This looks delicious.  Unfortunately it is high summer here just now so I will have to leave it for a couple of months before I give it a try.

This Tuscan Kale Soup is a big pot of vegetables cooked in vegetable stock to perfection and served with a loaf of crusty bread on the side. Vegan and gluten-free, this Kale and Cabbage Soup recipe is worth putting on rotation for a healthy and filling dinner ideal for cold winter evenings.

Tuscan Kale Soup Recipe

olive oil

onion

carrots

celery

tomato paste

cabbage (sliced thinly)

potatoes

15 oz. can diced tomatoes

salt

black pepper (freshly ground)

vegetable broth (or chicken stock

kale

Cannelini Beans ((15 oz) drained and rinsed)

Italian parsley

Parmesan cheese (shredded (optional))

Heat olive in a heavy bottom large pot or a large dutch oven on medium heat. Add in onion, carrot, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.

Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.

Stir in the cabbage, tomatoes, potatoes, and salt and pepper.

Pour in the vegetable stock. Bring it to a boil, turn down the heat to medium-low and let it simmer, until potatoes are cooked, 20-25 minutes.

Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.

When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.

I just made this soup for my family and it was incredible. I need to check out Emily's book. It sounds so good.

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