Ribollita – tuscan white bean soup
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
PREP TIME
10 minutes
COOK TIME
35 minutes
INGREDIENTS
23
Serves: 4
Ingredients
- 1 whole1 whole1 whole Red Onion, finely diced
- 2 whole2 whole2 whole Carrots, peeled & diced
- 2 whole2 whole2 whole Celery, finely diced
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 4 cloves4 cloves4 cloves Garlic, minced
- 700 ml700 ml700 ml Vegetable Stock
- 400 grams400 grams400 grams canned Whole Peeled Tomatoes
- 350 grams350 grams350 grams White Beans
- 1 tsp1 tsp1 tsp dried Oregano
- 1 bunch1 bunch1 bunch fresh Thyme
- 1 pieces1 pieces1 pieces Bay Leaf
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Nutritional Yeast
- 1 whole1 whole1 whole Zucchini, trimmed & cut into half moons (courgette)
- 2 tsp2 tsp2 tsp Sea Salt
- 1 tsp1 tsp1 tsp Ground Fresh Black Peppercorns
- 0.5 whole0.5 whole0.5 whole Lemon
- 1 bunch1 bunch1 bunch Kale
- 0.3 whole0.3 whole0.3 whole Sourdough Bread
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Sea Salt
- 1 bunch1 bunch1 bunch Parsley, or basil (fresh)
bread
to serve
Get Ingredients with
Process
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
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Nut Free Pescetarian Plant Based Shellfish Free Soups Sugar Alcohol Free Sugar Free Vegan Vegetarian| 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 |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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