Ribollita

This Tuscan soup is usually thickened with stale white bread.  The other main ingredients are beans and Cavolo Nero kale (although any kale or dark cabbage will work).  This version uses extra pureed beans to thicken together with grains to add more fibre to the soup and squash to add to the plant count.   It is a very thick filling soup.

Testers and Tasters Feedback

“Excellent, great with grated cheese on top.”

“Tasty, economical and filling.”

“I enjoyed the thickness of the soup by liquidizing ½ the beans was excellent way of thickening rather than the traditional stale bread."

Photo:

Judith Cousin, With added peppers which I had a small amount of that needed using up.

Serves:   6-8  

Plants: 13                          

Preparation:   20-30 minutes  Cooking: 75-90 minutes

GF Option    V         NF      DF

 

Swaps

GF:  replace the barley with either amaranth, millet, buckwheat, or other gluten free grain that will cook into the soup or leave this out if you prefer. 

Options

This is a great base to add any vegetables you want to use up.

Beans – white beans are usually used in this soup but any beans would work well.

Freezing

This freezes well.

Ingredients

1 tbsp extra virgin olive oil (EVOO)

350g each of carrots; chopped celery; butternut or other squash all chopped about 2-3cm pieces or size you like.

1 medium onion peeled and finely chopped

1 large or 2 medium leeks chopped

2 cloves of garlic

3 tsp of flat leaf parsley and oregano or basil

2 tins cannellini beans and 1 tin of butter beans

1 tin pulped tomatoes

1 tbsp of tomato paste

1.5 litre water and 1 tsp gluten free miso

60g pearl barley or GF option

350g Cavolo Nero or other dark kale or cabbage like Savoy washed and chopped

Salt and pepper to taste

Method

1. In a large saucepan heat the EVOO on a medium heat and add the onion, carrots, leeks, squash, and garlic and cook stirring regularly so as not to stick for 20 minutes.

2. Add the herbs and garlic and cook for a few minutes. 

3. Add the tinned tomatoes and the cannellini beans and their juice.  Rinse out the tins and add the water to the pan to cover the vegetables.  Alternatively, 240g cooked beans with the liquid.

4. In a blender add the butter beans, liquid and the gluten free miso, blend and add to the soup. 

5. Add a little more water to make sure all the vegetables are covered.  Simmer on a low heat for 20 minutes.

6. Add the Cavolo Nero and the barley or other grain you are using.  Cook for a further 30-45 minutes until everything is cooked through.

7. Add salt and pepper to taste.

8. If using barley check the thickness when cooked and if you want a thicker soup puree a second tin of beans and add to the soup – cook for a further 15 minutes to ensure the beans are adequately heated through.  For a thinner soup add some more water.  Ensure you check seasoning and adjust to your taste.

Serve with grated cheese, pesto in Sauces and Dips and broad bean and cashew muffins in Baking and Breakfasts and Brunches.