dinner · vegan · vegetarian · dairy-free
Ribollita
Tuscan 'reboiled' soup of cannellini beans, cavolo nero and vegetables thickened with stale bread.
- Time
- 90min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook soffritto in oil slowly until soft.
-
2
Add garlic, tomatoes, herbs, greens and stock; simmer 30 minutes.
-
3
Add beans (mash some) and simmer 15 minutes.
-
4
Tear in bread and simmer until thick.
-
5
Rest (better the next day, 'reboiled'); serve with olive oil.
