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Ribollita
0 Likes
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Italian soup that elevates leftovers into a royal dish.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 100g pancetta, coarsely chopped
  • 200g potatoes, coarsely chopped
  • 300g carrots, coarsely chopped
  • 1 celery stick, coarsely chopped
  • 22.20 gm tomato paste
  • 2 tomatoes, peeled, coarsely chopped
  • 2 garlic cloves, crushed
  • 1/4 -1/2 tsp dried chilli flakes
  • 1.5L (6 cups) chicken stock or vegetable stock
  • 1 sprig fresh rosemary
  • 175g zucchini, chopped
  • 400g can beans, rinsed, drained
  • 100g chopped kale
  • 4 slices bread, toasted
Instructions:
  • In a large, heavy-based saucepan or stockpot over medium heat, heat oil. Cook pancetta, potatoes, and carrots, stirring often, for 5 minutes until vegetables soften. Stir in tomato paste and cook for 1-2 minutes until darkened. Add tomato, garlic, and optional chili; cook for 2 more minutes until aromatic.
  • Pour the stock and fragrant rosemary into the pan, turn up the heat to high and bring it to a boil. Lower the heat to simmer gently for 20 minutes. Introduce the zucchini and beans, continue cooking for another 15 minutes until the vegetables are tender. Finally, mix in the kale and cook for 3-4 minutes until it's just wilted. Season to taste.
  • Serve the soup in bowls alongside some delicious toast.

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