Tuscan Ribollita

Organic Tuscan Ribollita

  • Vegetarian
Ribollita is a hugely important staple in Tuscan cuisine – it may look like a simple soup on the surface, but this dish is more than the sum of its parts.

  • 60 MINS

    Cooking Time

  • Easy

    Difficulty

  • 15 MINS

    Prep Time

  • 6 People

    Serves

  • 3 tbsp olive oil
  • 1 small onion, finely diced
  • 1 small carrot, finely diced
  • 1 celery stick, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp thyme leaves, chopped
  • 2 bay leaves
  • 1 tsp black peppercorns
  • 1 small sweet potato, diced
  • 1/2 savoy cabbage, shredded
  • 1 tbsp tomato paste
  • 1 Knorr Organic Vegetable Stock Pot
  • 400 g cannellini beans
  • 100 g cavolo nero, chopped
  • 50 g baby spinach
  • 150 g sourdough bread, at least 3 days old, roughly torn
  • salt

Tuscan Ribollita

  1. To begin, heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Fry until golden brown for roughly 8–10 minutes on a medium heat, stirring constantly

  2. Add the thyme, bay leaves, black peppercorns, sweet potato, savoy cabbage and tomato paste and mix well. Stir the stock pot into the mixture. Drain the beans, mash half of them, and add the mashed and whole beans to the pot. Add 1.5 litres of water, bring to a boil and simmer for 20 minutes

  3. Add the cavolo nero and cook for a further 10 minutes. Season to taste with salt

  4. Add the sourdough bread and spinach, check the seasoning and simmer for a further 5 minutes. To serve, spoon into individual pasta plates, drizzle over some extra virgin olive oil and sprinkle over crushed peppercorns

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