Ribollita
A delicious and warming main course style soup that originated from Tuscany – but somehow found it’s way onto our Polish dinner table.
As a young girl I remember my great Aunt cooking large pots of this soup from ingredients sourced from her back yard garden. It was a staple Cold weather dish that was more like a stew than a soup and consisted of a heap of vegetables slowly simmered with beans and fresh garden herbs. Sometimes Savoy cabbage or Silver beet was used in place of the Tuscan cabbage and a ham hock or some chicken would be thrown in every now and again. Low GI, high in protein, fiber and goodness that was the perfect Budget Friendly recipe to nourish a healthy body.
2 onions, sliced
2 carrots, chopped
2 sticks, celery, sliced
1 x 400 tin chopped peeled tomatoes
500g of cavolo nero ( tuscan cabbage)
350g chopped sweet potato
250 g cooked cannelini beans
few sprigs of fresh thyme
Fresh parsley to garnish
Saute carrots, onions and celery for 2-3 minutes until softened.
Wash cavolo nero and roughly chop the leaves. Add them to the vegetables with the sweet potatoes.
Add tomato, thyme and add enough water to just cover then bring to the boil.
Simmer for 30 – 40 minutes until thick and stew like.
Season with a little black pepper.
Serve in bowls topped with freshly chopped parsley and a little grated parmesan.
Enjoy.
Serves 4
Protein: 7.1 g
Fat: 1.5 g
Carbs: 20 g
Calories: 118 / 495 kj
To increase protein content add:
Chicken breast, white firm fish ( blue eye / snapper)
great with lean meatballs.
So excited – am waiting for the simmer to finish before digging in for dinner! Looks and smells beautiful. Great recipe, a keeper. Thanks.
Awesome Lyle ! Yep it’s a good recipe – especially for cold rainy nights like this one in Sydney:)
Teresa,
This soup looks great.
Can any form of cabbage be used instead of the cavolo nero??
N
Yep for sure you can Healthy Chipp ! Savoy cabbage is my favorite..!
Hi Teresa
I made this soup using savoy cabbage for a soupy supper send off for my son and his partner as they head off around Australia. . We fed about 15 people and they all loved it. Great soup/meal. Thanks
N
Another great recipe Teresa! Thanks! One question though… when do we add the cannelini beans?
Toward the end of cooking Lachlan, since they are already cooked. T:)
Hi Teresa
Love this soup!!! Surprised that it tasted so good, when so healthy
My friend can’t have tomato can you suggest a substitute or should i just leave it out?
I would just leave it out kelly, tastes great with or without tomato.
Delicious : ). Added one clove of garlic and some paprika. Will probably add some broccoli and Pumpkin next time as a variation. Though, is wonderful as is! Thanks Teresa : ). My boyfriend and I are having trouble deciding on which of your recipes to cook everyday. Plan to head to the Healthy Chef on Sunday. : )
… we followed this meal with your “Health Crunch Muesli Cookies”… also amazzzinnggg!! x