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Ribollita Soup

Ribollita is a famous, hearty, Tuscan bread soup. The ingredients vary region to region but the ingredients mainly consists of leftover bread, beans, kale, cabbage, and inexpensive vegetables such as carrot, chard, celery, potatoes, and onion.

Prep Time: 10 mins
Cooking Time: 30 mins
6 people

Used in this recipe

Ingredients

6 tbsp Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 large carrot, sliced
2 sticks celery, sliced
2 cloves garlic, chopped
2 courgettes, halved and sliced
150g Savoy cabbage, shredded
400g borlotti beans, drained
400g can chopped tomatoes
150ml red wine
600ml good chicken stock
1 tbsp fresh chopped thyme or 1 tsp dried
75g country style bread, crumbled

To serve

4 slices country bread
More Filippo Berio Extra Virgin Olive Oil
Flat leaf parsley to garnish

Method

Heat the olive oil in a large pan then add the onion, carrot, celery, garlic and sautee for 5 minutes until soft and pale golden. Add the courgette and cabbage and fry for 2 minutes. Add the beans, tomatoes, wine, stock and thyme; bring to the boil. Cover and simmer for 15-20 minutes or until all the vegetables are tender.
Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes - this thickens the soup.
Season the soup to taste then gently re-heat until piping hot.
To serve, place a slice of bread in the base of four soup plates and drizzle over plenty of olive oil. Ladle the soup on top and finish with another drizzle of olive oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.