Quick & Easy


Ribollita is a Tuscan soup based on whatever vegetable the cook has at hand. Traditionally, it is thickened with stale bread.



1.Preheat oven to 200°C/400°F
2.Heat 1 tablespoon of the oil in a large saucepan, add onion, celery and carrot. Chop half the prosciutto, add to pan; cook, stirring, 8 minutes or until vegetables are soft. Add tomato and half the garlic; cook, stirring, until soft. Add the water, cinnamon and rosemary; bring to the boil, simmer, uncovered, 10 minutes. Discard cinnamon and rosemary.
3.Meanwhile, tear bread into chunks; toss with remaining garlic and oil on an oven tray. Season. Place remaining prosciutto on a wire rack over an oven tray. Bake prosciutto 5 minutes and bread for 10 minutes or until prosciutto is crisp and bread is golden. Break prosciutto into pieces.
4.Remove stalks from cavolo nero; coarsely chop leaves.
5.Add green beans to soup; simmer, uncovered, for 5 minutes. Add cavolo nero and cannellini beans; simmer, uncovered a further 5 minutes or until tender.
6.Serve soup topped with toasted bread, crisp prosciutto and parmesan.

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