Get in the famous five with Ribollita Soup

Pack in the five-a-day with this warming Ribollita Soup recipe from Filippo Berio.

 

Preparation time: 10 minutes plus soaking time

Cooking time: 25-30 minutes

Serves 4-6

 

Ingredients:

6 tbsp Filippo Berio Extra Virgin Olive Oil

1 large onion, chopped

1 large carrot, sliced

2 sticks celery, sliced

2 cloves garlic, chopped

2 courgettes, halved and sliced

150g Savoy cabbage, shredded

1 (400g) can borlotti beans, drained

1 (400g) can chopped tomatoes

150ml/1/4pt red wine

600ml/1pt good chicken stock

1 tbsp fresh chopped thyme or 1 tsp dried

75g country style bread, crumbled

 

Method:

1. Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté for 5 mins until soft and pale golden. Add the courgette and cabbage fry for 2 mins. Add the beans, tomatoes, wine, stock and thyme; bring to the boil. Cover and simmer for 15-20 mins or until all the vegetables are tender.

 

2. Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes – this thickens the soup.

 

3. Season the soup to taste, then gently reheat until piping hot.

 

4. To serve, place a slice of bread in the base of four soup plates and drizzle over plenty of oil. Ladle the soup on top. Finish with another drizzle of oil.

 

www.filippoberio.co.uk/recipes