Bean Soup

Ingredienser

Reason to love this recipe:

authentic Italian recipe from Tuscany

one pot recipe

easy to make

healthy and comforting

seasonal ingredients

nourishing meal

The name ribollita means “reboiled” in Italian, as the dish was originally made by reheating leftover vegetable soup and adding stale bread to thicken it.

Ingredients for 2:

1 can cannellini beans

1/2 savoy cabbage, chopped

5 leaves cavolo nero, chopped

2 garlic cloves, finely chooped

5 baby potatoes

1 celery, chopped in small cubes

1/2 yellow onion

1 tbsp tomato paste

3 leaves sage, finely chopped

1 small steam rosemary, finely chopped

800ml boiling water + 1 tbsp vegetable stock

Vejledning

Sauté onion, carrot, celery, garlic and potatoes in olive oil. Add tomato paste and herbs and cook until softened.

Add the vegetables – stir in chopped savoy cabbage, cavolo nero and simmer.

Meantime, in a blender add: beans and water: blend until smooth.

To the casserole add half of the cannellini beans, and the blended beans too.

Pour the stock and simmer until everything is tender and hot then season to taste with salt and pepper *

Serve on a bowl with stale or crunchy sourdough bread and pour the soup all over.👌🏼

The tradition wants this to be left in the fridge overnight and then re heated, for maximum flavour, but, trust me, it taste delicious as it is. If you have any leftover it will taste even better the day after🤗