Ribollita (Tuscan Bean and Bread Soup)
The ultimate waste-nothing meal. This peasant-style Tuscan soup is thick, rich and wholesome. Lots of olive oil, hearty vegetables and creamy white beans to fill your bellies. It's golden, cheesy top and rustic toasted bread croutons are what really make this soup though.
Method
Based on 4 servings, adjust as needed.
Step 1
Prepare all the veggies as per the instructions in the ingredients list and find yourself a large, solid-based pan or casserole pan.
Step 2
Warm half the olive oil over a medium heat and add the diced onion, carrot, celery, cavolo nero stems (keep the leaves for later), garlic, thyme, sliced leeks and bay leaves. Season generously with salt and allow the vegetable to gently cook and sweat (cook without colour) for 10-12 minutes.
Step 3
Add in the diced tomatoes, tomato puree and the chilli flakes (if using) and a pinch of sugar. If you have a spare parmesan (or veggie hard cheese) rind in the fridge that needs to be used up, pop this in as well, it adds an amazing umami richness. Coat the veggies well in the tomato juices and puree and heat through for a few minutes to cook out the puree. Pour in the vegetable stock, cannellini beans including their water and add the shredded cavolo nero. Bring the to the boil, place on a lid and simmer for 45 minutes.
Step 4
While the soup simmers, preheat the oven to 180°C fan. Place the torn ciabatta onto a baking tray and drizzle generously with the remaining olive oil and season with salt. Pop into the oven to crisp up for 10-12 minutes, turning halfway through. Remove and pop to one side.
Step 5
Meanwhile, grate the veggie hard cheese and preheat the grill. Once the stew is cooked, taste and check for seasoning. This should be a really thick soup so don't worry if there isn't much liquid. Stir through the toasted bread, top with the veggie hard cheese. Pop the pan under the grill for 3-4 minutes until golden and bubbling. You could also grill this in individual bowls providing they are ovenproof. Finish with another generous glug of extra virgin olive oil.
- Ingredients
- Based on 4 servings
-
40g Veggie Hard Cheese, grated 1x Stamford Street Co. Italian Hard Cheese 200g -
0.25 tsp Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
1 Leek, thinly sliced 1x Sainsbury's Leeks Loose -
450g Vine Tomatoes, diced 1x Sainsbury's Jubilee Large Vine Tomatoes, Taste the Difference 450g -
2 Ciabatta Rolls, torn into chunky pieces 2x Sainsbury's Mini Ciabatta Roll -
2 Sprigs Thyme, leaves stripped from stalk 1x Sainsbury's Bunched Thyme 20g -
1 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
4 tbsp Extra Virgin Olive Oil 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
5 Cloves Garlic, peeled and chopped 1x Sainsbury's Garlic -
600ml Vegetable Stock 1x Sainsbury's Stock Cubes, Vegetable 10x10g -
2 Sticks Celery, washed and diced 1x Sainsbury's Celery -
2 Carrots, peeled and diced 2x Sainsbury’s Carrots Loose -
2.5 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
2 White Onion, diced 2x Sainsbury's Onions Loose -
200g Cavolo Nero, shredded, stem finely diced 1x Sainsbury's Cavolo Nero, Black Kale 200g -
1 Tin of Cannellini Beans 1x Napolina Cannellini Beans 400g (240g*) -
1 to taste 1x Maldon Sea Salt Flakes 250g