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Ribollita soup

Preparation time:: 5 mins
Cooking time:: 50 mins

Serves:: 4

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This traditional Tuscan bean soup is big, bold and incredibly satisfying. If you can’t get your mitts on fresh borlotti beans, just use dried and soak them overnight.

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Ingredients

2 Tbsp olive oil
1 brown onion, finelychopped
2 cloves garlic, smashed
1 carrot, peeled, chopped
2 sticks celery, peeled, chopped
250g silverbeet leaves, roughly chopped
3 cups thickly shredded green cabbage
1 zucchini, finely chopped
200g fresh podded borlotti beans
400g can chopped tomatoes
1 cup red wine
1L chicken stock
8 sprigs thyme
2 bay leaves
100g stale sourdough, cut into 2cm cubes
Extra fresh thyme, to serve
Extra virgin olive oil, to serve

Notes

Ribollita is a famous Tuscan soup, a hearty potage made with bread and vegetables.

Method

1. Heat olive oil in a large heavy-based saucepan over a medium heat. Add onion, garlic, carrot and celery and cook for 5 minutes or until onion is soft.

2. Add silverbeet, cabbage and zucchini and cook for 5 minutes or until silverbeet softens. Add beans, tomatoes, wine and stock and bring to the boil. Add thyme and bay leaves. Reduce heat to low and cook for 30 minutes.

3. Add bread and cook for a further 5 minutes or until bread has softened.

4. Ladle soup into 4 serving bowls and top each with fresh thyme sprigs and drizzle with extra virgin olive oil to serve.