Ribollita – tuscan white bean soup (Edit recipe)

The courgette is a type of summer squash. It is a versatile ingredient because it has a very neutral taste and firm flesh, which can be eaten alongside the seeds & skin. So there is no waste here!I’m dicing my courgette into half moons & serving them within this beautiful & delicious ribollita soup aka the Tuscan white bean soup. Which is made up of a wholesome & nutritious tomato broth, juicy white beans, & crusty sourdough. You heard it right, we are putting toasted sourdough into this soup & it really didn’t fail to amaze. Lapped up by the whole family, who gave it a 10/10

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	303
Fat:	13 g
Carbohydrates:	62 g
Protein:	20 g
Cholesterol:	0 g
Sodium:	2371 mg
Fiber:	17 g
Sugars:	9 g
Calculated per serving.

by theyogaplantkitchen

Serves: 4

Ingredients

1 whole Red Onion, finely diced
2 whole Carrots, peeled & diced
2 whole Celery, finely diced
2 Tbsp Extra Virgin Olive Oil
4 cloves Garlic, minced
700 ml Vegetable Stock
400 grams canned Whole Peeled Tomatoes
350 grams White Beans
1 tsp dried Oregano
1 bunch fresh Thyme
1 pieces Bay Leaf
1.5 Tbsp Nutritional Yeast
1 whole Zucchini, trimmed & cut into half moons (courgette)
2 tsp Sea Salt
1 tsp Ground Fresh Black Peppercorns
0.5 whole Lemon
1 bunch Kale

bread

to serve

1 bunch Parsley, or basil (fresh)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1) preheat the oven to 200c and prepare a large baking tray with parchment paper.
2) heat 2 tbsp olive oil in a soup pot or cast iron pot over a medium heat. add the diced onion, carrot & celery. Sauce for 10 mins, stirring occasionally.
3)Add the minced garlic, mix together & cook for a further 2 mins. Pour in the veg stock & whole plum tomatoes. Break the tomatoes down with the back of spoon and mix together.
4)Remove 3/4 of the tomato stock mix and add to a blender with 175g of the white beans. Blend into a smooth paste and set aside.
5)then add to the main pot, the oregano, thyme, bay leaf, nutritional yeast, courgette, salt & pepper. Mix together. Bring to boil, then place a lid on and simmer for 20 mins.
6)Tear the sourdough into large bite sized pieces, toss with olive oil & rock salt, place on a tray and bake for 10 mins
7) Add the lemon juice, handful of kale, the bean paste, beans (350g)to the pot and cook for a few mins. Stir in 1/2 of the toasted bread, allowing it to absorb some of the liquid.
8)Remove the thyme stalks and bay leaf. Serve topped with the rest of the bread and some fresh herbs