Hearty Ribollita

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15 Ingredients

Number of servings

8

2tablespoons olive oil
2 onions, finely chopped
1 pinch salt
1 pinch freshly ground black pepper
4 cloves garlic, grated or finely chopped
4 carrots, finely chopped
8 tomatoes, skinned and roughly chopped
800grams cannellini beans, drained and rinsed
450grams potatoes, cut into bite-sized pieces
100grams curly kale, chopped
1.40L hot vegetable stock
1tablespoons fresh rosemary leaves, finely chopped
1/2 ciabatta, cut into cubes (to serve)
2tablespoons olive oil, drizzle (plus extra to serve)
1/2 cup Parmesan cheese, freshly grated (to serve)

Nutrition per serving

16% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Heat the oil in a large pan, add the onions, and cook over a low heat for 6-8 minutes, or until soft and translucent. Season with salt and black pepper, add the garlic and carrots, and cook for 5 minutes.

Step 2 of 3

Stir through the tomatoes, beans, potatoes, and cavolo nero or curly kale and cook for 5 minutes. Pour in the stock, add the rosemary, and simmer on a low heat for 15-20 minutes, or until the potatoes are soft. Taste, and season with salt and black pepper.

Step 3 of 3

Leave to cool completely, then transfer to a freezerproof container, making sure everything is covered with liquid (add some more stock if needed). Seal and freeze for up to 3 months. To serve, defrost overnight in the refrigerator. Preheat the oven to 200°C (Gas 6). Place the ciabatta cubes on a baking tray, drizzle with olive oil, and bake in the oven for 10 minutes, or until golden. Meanwhile, transfer the soup to a pan and heat until piping hot. Serve topped with the ciabatta, a drizzle of olive oil, and a sprinkling of Parmesan cheese.