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#recipe: RIBOLLITA VEGETABLE SOUP

Teresa Cutter

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’S 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.

what-you-need: {serves 4}
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)

what-you-do:

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

TERESA’S TIPS:
* 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.

CLICK HERE to find out more about Teresa
HERE to get her recipe app

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