Hearty and warming, ribollita is a famous Tuscan soup made with bread and vegetables. It's perfect for a cool Winter's evening.
1H 30M
1H 45M



1.Place beans in a medium bowl, cover with water; stand overnight. Drain; rinse under cold water, drain. Cook beans in a medium saucepan of boiling water for 40 minutes or until tender. Drain.
2.Meanwhile, heat half the oil in a medium saucepan over low heat; add carrot, onion, celery and garlic. Cook, stirring occasionally, for 20 minutes or until vegetables are softened. Stir in tomato.
3.Increase heat to medium; simmer for 10 minutes.
4.Mash half the cannellini beans with a fork; add to saucepan with remaining beans, silver beet and the water. Simmer for 20 minutes. Remove from heat; fold through bread.
5.Serve soup with parmesan; drizzle with the remaining oil.

Fold the bread through the hot soup just before serving ­ this style of soup is very thick. The soup, without the bread, can be made a day ahead; store, covered, in the fridge. You can replace the dried beans with rinsed and drained canned beans; just be aware that canned beans are high in sodium.


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