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Ribollita

Ribollita – Hearty Vegetable Soup

This recipe for Ribollita is from my PURELY DELICIOUS COOKBOOK and HEALTHY CHEF RECIPE APP. I love is that it lasts for days in the fridge once it’s made,  so you can enjoy it for lunch or dinner topped with a little pesto or fine grated Grana Padano.

What is great about it:

This soup is a good source of  antioxidants and protein to support a healthy immune system. It’s also rich in fibre that helps keep our blood sugar more stable as well as supporting healthy digestion and colon health.

+ ingredients & methods +

ingredients (4 servings)

1 onion, finely diced
2 tbsp olive oil
1 clove garlic, smashed
1 carrot, chopped
2 sticks celery, sliced
800 g ripe tomatoes, chopped
500 g of cavolo nero (Tuscan cabbage) see notes
350 g  chopped sweet potato or parsnip – skin on
500 ml water
250 g cooked borlotti beans
100 g baby spinach
1 bunch parsley, chopped
Grana Padano or Parmesan to serve
Pesto to serve (optional)

method

  1. Sauté onions, garlic, carrot and celery for 3 minutes in a little olive oil until softened.
  2. Wash cavolo nero and roughly chop the leaves. Add them to the vegetables with the sweet potato.
  3. Add tomato and water to just cover then bring to the boil.
  4. Reduce the heat.
  5. Simmer for 30  minutes until thick and stew like.
  6. Add beans and simmer for another 10 minutes.
  7. Fold through parsley and baby spinach.
  8. Season with a generous amount of black pepper and a little sea salt.
  9. Serve in bowls topped with pesto and Grana Padano.
  10. Enjoy.
+ notes & inspiration +

Keeps for 3 days in the fridge, can be frozen for up to 3 months.
Curley Kale or Savoy Cabbage can be used in place of cavolo nero.

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