Dinner ideas

Tuscan bean soup (ribollita)

This Italian staple is brimming with fresh vegies and mouthwatering bacon. Dip thick slices of ciabatta into the thick broth for a warm, healthy meal.
Tuscan bean soup (ribollita)
8
20M
2H 25M
2H 45M

Ingredients

Method

1.Heat oil in a large saucepan or stock pot. Add the onion, garlic and bacon or pancetta. Cook, stirring, for about 5 minutes or until onion is soft.
2.Add carrots, celery, undrained crushed tomatoes, cabbage, zucchini, thyme, consomme or stock and water. Bring to the boil, then simmer, uncovered, for 2 hours.
3.Add beans and simmer, uncovered, for a further 20 minutes. Season to taste with salt and pepper.
4.Meanwhile, toast or grill bread. Place a slice of bread in the base of six serving bowls; top with soup and drizzle with extra olive oil.

Suitable to freeze. Not suitable to microwave. Ribollita, meaning “re-boiled”, is from Tuscany, Italy. It gains its name from the fact that it tastes better when reheated the day after it is made.

Note

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