Ribollita
Oh baby it’s cold outside! This is a really hearty soup full of vegetables that is very tasty and satisfying. It’s typical Italian peasant food. Ribollita is a fantastic hearty meal ideal for winter.
What you need
olive oil
1 onion finely chopped
1 carrot chopped
1 celery stalk chopped
1 teaspoon crushed garlic
1 tin chopped peeled tomatoes
15g tomato purée
1l vegetable or chicken stock
1 tin cannelloni beans
1/2 head Savoy cabbage thinly sliced
salt and black pepper to taste
The process
In a large pot with a little olive oil, add the onion, garlic, celery and carrot and cook for a few minutes.
Add the tomatoes with the juice, tomato puree and stock. Give it a good stir and simmer while you drain the cannelloni beans.
Add the cannelloni beans, bring to the boil, reduce heat and simmer for 15 minutes or so.
Add the cabbage and simmer for a further 10 minutes, taste and season with salt and pepper.
Serve with nice crusty bread.
You can also add 1 diced potato, some diced spicy Italian sausage and about 200ml of stock if you want a more substantial meal.
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