Our Italian Ribollita Soup is creamy, delicious and healthy.
This is a traditional Italian peasant soup that literally translates to ‘boiled again’. Don’t let that put you off though – this soup is as creamy and delicious as it is healthy and veggie-packed.
Leafy greens and beans make up the bulk of this Italian soup recipe. It is suggested that you serve it over a slice of bread – or you could save the bread for dunking. If you’re after something with a bit more kick, try adding some spicy chorizo to the pot.
Time: 1 hour 25 minutes
- 250g dried cannellini beans
- 250g dried borlotti beans
- 1 carrot, diced
- 1 stalk celery, diced
- 1 onion, diced
- 250g savoy cabbage, diced
- 250g cavolo nero (black Tuscan cabbage), diced
- 100g silverbeet or kale, trimmed and chopped
- 1 leek, trimmed and diced
- 1 potato, diced
- 2 1/2 tablespoons extra virgin olive oil, plus extra to drizzle
- 400g canned chopped tomatoes
- Salt and pepper, to taste
Soak beans overnight. Drain beans, then bring to the boil over high heat in a large pot, then reduce the heat to low and simmer for about 30 minutes, or until tender. Do not drain!
Heat oil in a second saucepan over medium-high heat and add the vegetables, cooking and stirring for five minutes. Add in the tomatoes, salt and pepper to taste, and one litre of liquid from the pot of beans.
Bring this mixture to the boil, then reduce heat and simmer for about 12 to 15 minutes, or until vegetables are soft.
Take two-thirds of the cooked beans and 1/4 cup of cooked vegetables, and blend until creamy. Add mixture to the saucepan of vegetables and simmer for another 10 to 15 minutes. Add the rest of the beans, stir through and serve.
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