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.
Sign up to our free daily email for the latest royal and entertainment news, interesting opinion, expert advice on styling and beauty trends, and no-nonsense guides to the health and wellness questions you want answered.
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
Kate Middleton’s winter staple for looking glam on chilly nights out is surprisingly easy to shop and 'not ostentatious'
Kate Middleton’s winter staple for evenings out has been seen in spectacular style again this year and it can be remarkably wearable
By Emma Shacklock Published
Stanley Tucci shares his favourite homemade soup recipe that helps 'keep him strong' while sick
If it's good enough for Stanley Tucci, it's certainly good enough for us
By Madeline Merinuk Published
Queen Maxima's ultra autumnal dress with easy-to-copy statement red shoes and clutch makes a bold statement
Queen Maxima's autumnal dress and red accessories made a statement as the royal stepped out for two important engagements in Amsterdam
By Laura Harman Published