Nutrition Facts
Ribollita
Amount Per Serving
Calories 353
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 227mg10%
Potassium 2009mg57%
Carbohydrates 69g23%
Fiber 19g79%
Sugar 13g14%
Protein 22g44%
Vitamin A 2887IU58%
Vitamin C 96mg116%
Calcium 324mg32%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Ribollita
This hearty soup uses up lots of leftover bread.
Servings: 4 people
Calories: 353kcal
Ingredients
- 300 g dried cannellini beans
- 2 bay leaves
- Extra virgin olive oil
- 1 large onion finely diced
- 1 large carrot finely diced
- 1 large celery stalk finely diced
- 1 clove of garlic finely chopped
- Flaky sea salt
- 1 tsp fennel seeds crushed
- A small handful of thyme leaves
- Freshly ground black pepper
- 400 g tinned chopped tomatoes
- 1/2 loaf of stale bread crustless, torn into small chunks
- 1 whole cavolo nero roughly shredded
Method
- Soak the beans overnight in a very large bowl with one of the bay leaves and plenty of cold water. Next day, drain the beans, transfer to a large pan, and cover well with fresh cold water. Bring to the boil, then reduce to a simmer for 30 minutes, until soft. While cooking, remove scum as it comes to the surface. Retain two large cups of the cooking water, drain the beans and set aside.
- In a large, heavy-based saucepan, heat a good glug or two of olive oil and gently sauté the onion, carrot, celery and garlic for a good 15 minutes, until soft and glossy. Add a good pinch or two of salt, the crushed fennel seeds, the thyme and a twist of black pepper.
- Now add the chopped tomatoes, the cooked beans, one of the cups of cooking water and the second bay leaf, and stir over a medium heat for about 30-45 minutes. About halfway through, submerge the chunks of stale bread in the soup and add the shredded cavolo nero. You may need to use the second cup of cooking water.
- When done, your thick soup will improve vastly if you leave it overnight in the fridge and reheat it the next day (ribollito means ‘re-boiled’). Either way, remember to remove the bay leaves and finish each bowl with a twist of pepper and a drizzle of olive oil.
Nutrition
Calories: 353kcal | Carbohydrates: 69g | Protein: 22g | Fat: 1g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 2009mg | Fiber: 19g | Sugar: 13g | Vitamin A: 2887IU | Vitamin C: 96mg | Calcium: 324mg | Iron: 10mg