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Ribollita |



This is a traditional Italian soup that uses bread to bulk it up and is really thick, hearty and wholesome. Don’t experiment too much with this one, it’s really good as it is. It’s not what you would expect so if you are planning to have it as a starter, don’t unless your main is not very big, it’s really filling and a great meal all round. (6 people)

What you need

2 onions finely chopped
2 carrots chopped
2 celery sticks finely chopped
1 large clove garlic crushed
Palm of chopped parsley
1 potato chopped
2 large baby marrows chopped
250g spinach washed and chopped
1 tin chopped peeled tomatoes
1/2l water
1 packet tomato soup (powdered)
3 slices bread
Salt and pepper
Oil for frying

The process

Chop up the vegetables that need chopping into 2 cm pieces.

In a pot on a medium heat add the finely chopped onion and garlic, cook until the onion is soft.

Add the rest of the vegetables and cook for about 3 minutes stirring constantly.

Add the water, tomato soup and tin of tomatoes, stir and simmer for about 20 minutes until the vegetables are soft.

Taste and season with salt and pepper, break up the bread, add it to the mixture and simmer on low for another 30 minutes with the lid off stirring occasionally.

Serve straight away with warm crispy bread.

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