Ribollita

Name: Ribollita
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 4–6
Cuisine: Italy
Ingredients: 3 tbsp extra virgin olive oil, plus extra for drizzling; 2 onions, finely chopped; 2 celery stalks, diced; 2 carrots, diced; 1 good-size turnip, peeled and diced; 270 g/9½ oz cavolo nero or kale, trimmed, stalks sliced and leaves shredded; 270 g/9½ oz cavolo nero or kale, trimmed, stalks sliced and leaves shredded; ½ tsp fennel seeds; ½ tsp dried chilli/hot pepper flakes; ½ tsp dried chilli/hot pepper flakes; 1 large bay leaf; 4 garlic cloves, finely chopped; 1 large handful of chopped parsley leaves and stems; 4–6 thick slices of slightly stale country-style bread; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; freshly grated Parmesan cheese, to serve (optional); 1 large handful of chopped parsley leaves and stems; 400 g/14 oz can chopped tomatoes; 400 g/14 oz can cannellini beans, drained; 750 ml/26 fl oz/3¼ cups vegetable stock

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
50 min

Appears in

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.

Ingredients

Europe
Italy
Supper
Mediterranean
Soup
Vegan

Ingredients

Method