Tuscan Ribollita is a vegetarian white bean soup using leftover ingredients like veggies and day-old bread to make the heartiest, yummiest soul-filling soup that’s full of flavour and hearty goodness.
- 1 leek, halved and sliced
- 1 fennel, halved and sliced
- 4 cloves of garlic, diced
- 2 x 400g tin of cherry tomatoes
- 1 large potato, diced (should fill about 1 cup)
- 1 sprig of rosemary leaves
- 1 can cannellini beans, drained (or 200g of dried, soaked overnight)
- 1 bunch Tuscan kale (cavolo nero)
- 1 sourdough baguette, torn into big rustic pieces
- 500ml quality vegetable stock
- Good pinch of salt and pepper
Instructions
- Place a large pot on medium heat, add leek, garlic, fennel and carrot, stirring occasionally until softened, about 5 minutes
- Add potato and tinned tomatoes, herbs, chilli flakes, salt, pepper and stock, cook for 15 minutes
- Meanwhile, drizzle olive oil over the bread, season with salt then toast under a hot grill for a couple of minutes, taking care not to burn it
- Add cannellini beans and parmesan, cook for another 15 minutes
- Add tuscan kale and cook for 5 minutes, check potatoes for ‘doneness’. Taste and season the soup
- To serve, either place a couple of pieces of the bread into bowls, or serve bread on the side. Ladle in the soup to bowls, sprinkle over extra parmesan.
