Tuscan Ribollita Soup

I’m back dreaming of the the ones rolling Tuscan hills again – i can’t assist it. I always seem to come back to Italy when I’m cooking from the coronary heart. And this dish really is from the coronary heart. Its a soup – simple a easy, but this soup has so much depth and flavour and way of life that you comprehend it simply has to flavor super.

Its a dish that comes from making easy ingredients pass an extended manner and additionally making sure that those simple ingredients don’t visit waste. some left over carrots or celery? chuck em in. a few stale bread? Yep that is going in too! Its all approximately making the most of what you have and turning leftovers right into a meal match for a king.

absolutely – this should be the excellent soup! each bowl is just beneath 300kcal, with only 8g fats and 3g saturates. Its additionally complete of veg – as you could likely see, and every bowl has a whopping 4 servings of veg in it. Theres also 9g of fibre, 22g protein, 37g carbs, and its excessive in potassium and nutrition A (proper to your heart muscle mass and your immune machine). so that you get the photograph its nutritious, its properly balanced – and its simply bloody marvellous.

I do like to add the bread to mine – just due to the fact this is how Ive had it in Italy. but this in reality isn’t a necessity and you’ll still have yourself a gorgeous bowl of soup if making a decision to pass over the bread.

I’m additionally going to exit on limb here and suggest that this week is probably a very good week for healthful soup teas??! best because we want that more area for pancakes and Valentines chocolates proper 🙂

Ingredients

• ½ tbsp. Olive oil
• 1 large onion 200g finely chopped
• 1 Leek 80g chopped
• 2 garlic cloves finely chopped
• ½ tsp dried thyme
• 1 carrot 150g finely chopped
• 2 celery 100g sticks finely chopped
• 2 medium vine tomatoes deseeded and roughly cubed 140g
• 600 ml vegetable stock plus extra water if required
• 2 sprigs of fresh thyme
• 1 tin cannellini beans 240g drained
• 20 g freshly grated parmesan or vegetarian alternative
• 100 g black kale
• Optional
• Sea salt black pepper and extra parmesan to season
• Ciabatta or stale bread to serve

Instructions

1. Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes.
2. After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for a 2-3 minutes.
3. Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
4. Remove the lid, season with sea salt, black pepper and parmesan, then serve.
5. To stick the traditional recipe of Tuscan Ribollita soup, line the serving bowls with stale bread (or slices of ciabatta if you prefer) and pour the soup over the top.
6. The bread soaks up the soup and thickens.

Recipe From : https://properfoodie.com/tuscan-ribollita-soup/