Ribollita (Tuscan Soup)

Cook this the day before and let it all infuse and you're definitely backing a winner!

This is a very delicious and hearty dish, it is a great way to use up a load of leftover veg (to clear the way for your next Vegetropolis Veg Box!) and traditionally in Tuscany, old bread is used up in this dish too!

2 tbsp olive oil, to fry
(I add a touch of spring water to the oil when ever i'm 'frying' - as there is much evidence to show that frying destroys nutrients.)
1 large or 2 small onions
3 small carrots
2 leeks
2 sticks celery
(all chopped small)
2 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
2 Bay leaves, small sprig of Thyme.
250g dried Cannellini beans, soaked overnight.
(or a tin of if you are unable to do this, but add them later in the process as they are already cooked)
1 x400g can Italian plum tomatoes
300g Cavolo Nero Kale, shredded
1tsp dried chilli flakes (adjust according to taste)
around 1 litre vegetable stock or water
4 thick slices of chunky rustic old bread

Get It On.

  • Chuck the veg (not the Kale) in a large deep pan with the olive oil and a touch of water on a medium heat for 20 mins, stirring regularly.
  • Add the can of Tomatoes, add the Canellini beans, add the stock, and bay leaves and Thyme. Simmer for 30 mins on a low heat.
  • Chuck in your torn up bread and shredded Cavolo nero Kale, simmer 10 -15 mins.
  • Touch more olive oil when done, serve and enjoy!