By Woman and Home published
Want to use up some old bread that's gone stale? This is the perfect recipe which will turn your not so tasty bread into a heavenly treat! Not only does it use up leftover bread but you can use any leftover vegetables that are lying around in your fridge. It's a really hearty soup and the use of spices really brings the Tuscan feel to life with a kick of chilli, just what you want on a cold winter's day. Although the texture is not thick and smooth, the bread and borlotti beans work just as well to make sure it fills you up.
Take a look at all our othersoupsfor something exciting like this!
HOW TO MAKE RIBOLLITA
Buy Leon: Fast Vegetarian (£20; Conran Octopus)
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 stick celery, finely chopped
- 1 large carrot, chopped
- pinch of dried chilli
- pinch of wild oregano
- 3 cloves garlic, crushed
- savoy cabbage, cored and shredded
- 400g chopped tomatoes
- pinch of salt
- pinch of freshly ground black pepper
- 400g borlotti beans, drained
- 300g black kale, de-stemmed and shredded
- 400ml boiling water
- 200g stale ciabatta, broken into 2-3cm chunks
- drizzle extra virgin olive oil
Heat the olive oil in a large pan and add the onion, celery and carrot. Cook for 10 minutes over a low heat, then add the chilli, oregano and garlic and cook for 2 more minutes, stirring well.
Add the shredded cabbage and tomatoes, season with salt and black pepper, stir well and cook over a high heat for 5 minutes.
Add the beans and shredded kale and pour in the boiling water. Stir, then bring to a simmer and cook for another 5 minutes, or until the kale is tender.
Remove a cupful of the soup and blend well in a liquidizer or food processor, then stir it back into the soup in the pan.
Bring the soup back to a simmer, then remove from the heat and fold in the chunks of bread. Drizzle with lots of extra virgin olive oil, check the seasoning and serve.
Top Tip for making Ribollita
If you have time cook for vegetables for longer at the start, the soup will be better for it.
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