Ribollita | Bean Vegetable Soup www.tastetrailsrome.com Italian cooking courses

Ribollita | Bean Vegetable Soup www.tastetrailsrome.com Italian cooking courses


Cooking Holidays Italy recipe : Ribollita. Rustic vegetable bean soup


This recipe is NOT something that will be part of Taste Trails Rome | cooking holidays Italy , but is a wonderfully simple , rustic and nutritious autumn / winter supper.



Serves 8

1 bunch of kale, cut into 2-inch ribbons
1 head of cabbage, cut into 2-inch ribbons
1 bunch of Swiss chard, cut into 2-inch ribbons
2 potatoes, peeled and diced
3 large carrots, peeled and diced
2 cups canned whole peeled tomatoes
2 courgettes, diced
1 Stalk of celery, diced
2 leeks - white parts only, sliced
2 cloves of garlic, sliced
2 cups of cooked cannellini beans, half pureed
3 tablespoons of extra virgin olive oil, + more for finishing
½ teaspoon crushed red chilli flakes
1 bay leaf
Leaves of 1 sprig of thyme
Fine sea salt to taste
Up to 2 cups of stale bread , cubed.

Cooking Instructions

Place the olive oil, leeks, and garlic into a large pot over a low heat. Cook, stirring frequently, until the leeks and garlic are softened - about 5 minutes. Add the carrots and celery, and cook, stirring frequently, until the vegetables have softened - about 8 minutes. Add the potatoes and courgettes and cook, stirring, until softened - 8 more minutes.  Now add the kale, cabbage, and chard, and cook stirring until the greens are very soft - 8 minutes. Stir in the chilli flakes.

Add the tomatoes and their juice, break the tomatoes up. Add 2 quarts of water, the bay leaf, thyme, and beans. Season to taste with salt.

Bring to the boil, and then reduce to a simmer. Cook until the vegetables are very tender -  30 minutes. Remove and discard the bay leaf.

Add the bread to the soup, and simmer until the bread is breaking apart and the soup becomes very thick - 10 minutes. Let the soup rest off the heat for several minutes, and then ladle into warmed bowls. Drizzle a generous amount of extra virgin olive oil over each portion before serving.

Check out our other Cooking holidays Italy recipes 

On a Taste Trails Rome | Cooking holidays Italy. In general what we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .

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