Ribollita (Tuscan Bread, Bean and Cavolo Nero Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g tinned cannellini beans
- 40 ml olive oil
- 150 g onion, diced
- 150 g carrots, diced
- 100 g celery stalks, diced
- 2 garlic cloves
- 250 g cavolo nero, roughly chopped
- 400 g tinned chopped tomatoes
- 800 ml vegetable stock
- 150 g day-old crusty bread
Nutrition (per serving)
- Calories
- 478 kcal
- Protein
- 22.3 g
- Carbohydrate
- 59.6 g
- of which sugars
- 11.2 g
- Fat
- 12 g
- of which saturates
- 1.8 g
- Fibre
- 17.3 g
- Salt
- 3.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large saucepan over a medium heat, add the onion, carrots and celery and cook for 10 minutes until softened. Add the garlic and cook for 1 minute.
- 2
Stir in the cavolo nero and cook for 3-4 minutes until starting to wilt.
- 3
Drain and rinse the cannellini beans and add to the pan with the chopped tomatoes and vegetable stock. Bring to the boil, then simmer for 20 minutes.
- 4
Blitz about a third of the soup until smooth, then stir back through for a thick, rustic texture. Tear in the day-old bread and stir through until softened.
- 5
Ladle into bowls and drizzle with the remaining olive oil to serve.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.