Name: Ribollita
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 2
Ingredients: 100 gram (3 ounces) dried cannellini beans; 2 tablespoon extra-virgin olive oil; 1 medium carrot (120g), cut into 1cm (½-inch) pieces; 1 small red onion (100g), cut into 1cm (½-inch) pieces; 1 trimmed celery stalk (100g), cut into 1cm (½-inch) pieces; 1 clove garlic, sliced finely; 4 large roma (egg) tomatoes (360g), seeded, cut into 1cm (½-inch) pieces; 2 medium silver beet leaves (swiss chard) (130g), white stem removed, chopped coarsely; 3 1/2 cup (875ml) water; 50 gram rye sourdough, crust removed, torn into bite-size pieces; 2 tablespoon finely grated parmesan

Ribollita

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

Skip to Recipe

Serves 2

Prep

15M

Cook

1H 30M

Total

1H 45M

Ingredients

100 gram (3 ounces) dried cannellini beans

2 tablespoon extra-virgin olive oil

1 medium carrot (120g), cut into 1cm (½-inch) pieces

1 small red onion (100g), cut into 1cm (½-inch) pieces

1 trimmed celery stalk (100g), cut into 1cm (½-inch) pieces

1 clove garlic, sliced finely

4 large roma (egg) tomatoes (360g), seeded, cut into 1cm (½-inch) pieces

2 medium silver beet leaves (swiss chard) (130g), white stem removed, chopped coarsely

3 1/2 cup (875ml) water

50 gram rye sourdough, crust removed, torn into bite-size pieces

2 tablespoon finely grated parmesan

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy