Tuscan ribollita with cannellini beans and cavolo nero
A thick, rustic Tuscan soup of beans, cavolo nero and vegetables, thickened with wholemeal bread and better the next day.
- Time1 hr
- LevelEasy
- Costabout £0.75 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion, carrot and celery for 10 minutes until soft.
10 min - 2
Add the garlic, tomato purée and rosemary and stir for 1 minute.
- 3
Pour in the tomatoes and stock. Tip in one tin of beans, and crush the second tin with a fork before adding it to thicken the soup.
- 4
Simmer for 20 minutes.
20 min - 5
Add the cavolo nero and cook for 10 minutes until tender.
10 min - 6
Stir in the torn bread and simmer for 5 more minutes. The soup should be thick enough for a spoon to stand up in.
5 min - 7
Serve with a trickle of olive oil and black pepper.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.