- ½ tbsp Olive oil
- 1 large Onionchopped
- 1 Leekfinely chopped
- 2 cloves Garlicfinely chopped
- ½ tsp Dried thyme
- 1 Carrotschopped
- 2 sticks Celeryfinely chopped
- 2 medium vine Tomatoesdeseeded and roughly cubed
- 600 ml Vegetable stockplus extra water if required
- 2 sprigs Fresh thyme
- 1 tin Cannellinidrained
- 20g Parmesan cheeseor vegetarian alternative, freshly grated
- 100g Kale
- Sea saltto taste
- Black pepper
- Ciabattaor stale bread to serve (optional)
Tuscan Ribollita Soup
This Tuscan Ribollita Soup is a deliciously, full and tasty Italian vegetable soup using an array of different vegetables with onions, leeks, garlic, carrot, celery, tomatoes, kale and cannellini beans and seasoned and spiced with dried thyme, fresh thyme, sea salt and black pepper. Top with freshly grated parmesan cheese and serve with authentic Italian ciabatta.
To make Tuscan Ribollita Soup, you will need the following ingredients:
So, how to make Tuscan Ribollita Soup?
Steps to make Tuscan Ribollita Soup
1 | Cook onions and leek | 4 |
2 | Add second phase vegetables | 2 |
3 | Add third phase vegetables | 17 |
4 | Add beans and cheese | 3 |
5 | Blend | 3 |
6 | Add kale | 5 |
7 | Season | 1 |
8 | Serve | |
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