Tuscan Ribollita Style Soup - Vegetarian

Total Time
55mins
Prep 15 mins
Cook 40 mins

This is a quicker version of the traditional famous Ribollita soup from Tuscany. I found this recipe in this months Morrisons magazine!

Ingredients Nutrition

Directions

  1. Heat the oilin a large saucepan. Fry the onion over a low heat for 5-6 minutes. add the chillies & sliced garlic, cook for a further 2 minutes.
  2. Stir in the tomato puree & thyme, cook for 1 minute. Add the tomatoes, carrots & cabbage. Pour in the stock & bring to the boil, reduce the heat, cover & simmer forr 20-30 minutes.
  3. Add the cannellini beans & simmer for a few more minutes. Rub each slice of bread with the garlic clove, drizzle with olive oil & put one in each bowl.
  4. Pour the soup over the bread & serve.

Reviews

(1)
Most Helpful

The whole apartment smelled marvelous while I was making this soup! It truly does have a wonderfully Tuscan aroma and taste. I reduced the olive oil, subbed canned tomatoes for fresh, and had some red cabbage in the refrigerater so I used that up. I'm having the leftovers for lunch today. Also, I just got an e-mail from my BF who said we should have this soup again! Well, then, so we shall!!! Very much recommended! Thanks Rezika!

Kumquat the Cat's friend June 05, 2008

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