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 Whole Peeled Tomatoes, Canned
- 350 grams350 grams350 grams White Beans
- 1 tsp1 tsp1 tsp Oregano, Dried
- 1 bunch1 bunch1 bunch Thyme, Fresh
- 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 Black Peppercorns, Ground Fresh
- 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
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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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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: | 308 |
| Fat: | 13 g |
| Carbohydrates: | 63 g |
| Protein: | 20 g |
| Cholesterol: | 0 g |
| Sodium: | 2374 mg |
| Fiber: | 18 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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