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Ribollita
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
adapted from The Silver Spoon | |
2 Tbs. | olive oil |
1 large | onion, finely chopped |
2 | carrots, peeled and finely chopped |
1 | celery stick, finely chopped |
1 | garlic clove, finely sliced |
1 | bay leaf |
1 spring thyme leaves | |
1 Tbs. | tomato paste |
2 small | potatoes, peeled and in 1/2? chunks |
1 x 400g | can cannellini beans |
1 x 400g | chopped tomatoes |
1-2 cups | stock, (optional- water is fine, too) |
3 cups (packed) | roughly chopped curly kale |
sea salt and black pepper | |
thick country bread, for serving | |
parmesan cheese, for serving |
1. Heat the olive oil in a large, heavy-bottomed saucepan with a lid (I use a Dutch oven). Add the onions, carrots and celery and turn the heat down to low. Cover and sweat the vegetables for 8-10 minutes, until soft and translucent but not coloured.
2. Add the garlic, bay leaf, thyme and tomato paste and stir well. Cook for another minute or two, until very fragrant. Add the chopped potatoes, cannellini beans, and tomatoes. Pour in a little extra stock or water, so that the vegetables are just covered. Bring to the boil, add the kale and turn down the heat so the soup barely simmers. Cover tightly and simmer for 40 minutes to 1 hour (timing doesn’t need to be exact here), stirring occasionally and adding more stock/water when necessary. When all the veg are tender to the point of a knife, season to taste.
3. When you’re ready to serve the soup, place thick slices of bread (buttered, if you’re so inclined) in the bottom of the bowls. Ladle over the very hot soup and let it cool for 5 minutes, so that the bread softens. Serve sprinkled with parmesan cheese.
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