Name: Ribollita soup
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 2 Tbsp olive oil; 1 brown onion, finely chopped; 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

Ribollita soup

This traditional Tuscan bean soup is big, bold and incredibly satisfying!

Serves 4

Prep

Cook

50M

Total

55M

Skip to Recipe

Ribollita soup is a Tuscan classic with big flavours. If you can’t get your hands on fresh borlotti beans, just use dried and soak overnight!

Looking for more comforting soup recipes?

Ingredients

2 Tbsp olive oil

1 brown onion, finely chopped

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

Method

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.

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.

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

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

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Ingredients

Method

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