This week I like to share my version of this traditional, hearty Tuscan super delicious vegetable soup. It's packed with super foods, cheap to make and one of these soups that even tastes better the next day!
- Carrots - 2, medium finely chopped
- Celery Stalks - 2, finely chopped
- Cannellini beans or small white beans - 2 cans
- Savoy Cabbage - 1, chopped
- Kale - 200g/ 8 oz. chopped
- Chopped Tomatoes - 1 can
- White Onion - 1, medium finely chopped
- Garlic Cloves - 3, finely chopped
- Vegetable Stock - 2L / 8 cups
- Bay Leaf - 1
- Dried Thyme - 1/2 tsp.
- Salt and Pepper - to taste
- Parmigiano-Reggiano cheese - to garnish
- Italian Bread or Baguette - 1 loaf, in slices to toast in oven
- Olive Oil - 2 tbsp. + 4 tbsp. to drizzle on top of bread slices
For this soup it is best to use a wide but not very deep pan. A casserole type would be ideal. Heat the olive oil on medium heat. Add the garlic, onion, carrot, celery, 1/2 tsp of dried thyme and a bay leaf. Gently fry without coloring for about 15 minutes or until softened.
Then add the Savoy cabbage, kale and one can of chopped tomatoes. Cover the ingredients and leave to sweat for about 10 minutes and stir occasionally, again gently fry without colouring.
Pour in you vegetable stock, Cannellini beans and bring to boil. Once boiling reduce the heat, season with salt and pepper and cover. Simmer for about 30-40 minutes.
While the soup is simmering, preheat the oven to 175 degrees C. or 350 degrees F. Slice the bread and sprinkle with olive oil and if you like, garlic or garlic salt. Place on a baking sheet and bake for approximately 15 minute. Keep an eye on them while bake to make sure they don’t burn.
Serve the Ribollita with shaved Parmesan cheese and a slice of 'crouton' bread on the side.