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
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.
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