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Ribollita

Ribollita

Serves pea 4 Clock icon 40 minutes
A healthy hearty Italian soup, that puts good use to stale ends of bread.

9 Farmdrop products in this recipe

£ 15 .90
9 items.

Here's how you do it

  1. Add a glug of olive oil to a large pan and sweat the onion, carrot and celery for 10 minutes until soft.
  2. Add the garlic, chilli and fennel seeds, cook for 1 minute.
  3. Turn up the heat and add the tomatoes, cannellini beans, bay leaf, rosemary and a good pinch of salt. Boil for 10 minutes.
  4. Add the cavolo nero and sourdough, boil for a further 10 minutes. It will be a thick soup, but add a little water if it is drying out.
  5. Taste and season with salt and pepper. Serve with a glug of olive oil.

Ingredients

  • 1 organic red onion, chopped
  • 1 organic carrot, chopped
  • 1 stick of organic celery, chopped
  • 2 organic garlic cloves, minced
  • 1 organic bay leaf
  • 5g organic rosemary
  • 500g organic vine tomatoes, chopped
  • 1 tin of organic cannellini beans, drained
  • 300g organic cavolo nero, shredded with stalks removed

What you'll need

  • 100g stale sourdough, in chunks
  • A pinch of chilli flakes
  • A pinch fennel seeds