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Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

This Italian peasant-style soup-cum-stew is a favourite way of utilizing vegetables as well as bread that’s marginally stale. Traditionally made in large quantities in advance and then reheated when needed – hence the name ribollita or ‘re-boiled’ – the soup makes a hearty, warming meal. You could also try swapping the bread for pasta to make a minestrone-style soup – either way, it’s perfect sustaining comfort food.