{"id":1663,"date":"2009-03-09T14:27:03","date_gmt":"2009-03-09T14:27:03","guid":{"rendered":"http:\/\/chopsybaby.com\/mag\/?p=1663"},"modified":"2018-07-02T13:57:45","modified_gmt":"2018-07-02T12:57:45","slug":"get-in-the-famous-five-with-ribollita-soup","status":"publish","type":"post","link":"https:\/\/chopsybaby.com\/magazine\/get-in-the-famous-five-with-ribollita-soup\/","title":{"rendered":"Get in the famous five with Ribollita Soup"},"content":{"rendered":"

Pack in the five-a-day with this warming <\/span><\/span>Ribollita Soup<\/strong><\/span> recipe from Filippo Berio.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/span><\/p>\n

\"\"<\/a><\/span><\/span><\/span><\/p>\n

<\/span><\/span><\/span><\/p>\n

Preparation time: 10 minutes\u00a0<\/span>plus<\/span><\/span> soaking time<\/span><\/span><\/p>\n

Cooking time: 25-30 minutes<\/span><\/span><\/span><\/p>\n

Serves 4-6<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/strong><\/p>\n

Ingredients:<\/span><\/strong><\/span><\/span><\/p>\n

6 tbsp Filippo Berio Extra Virgin Olive Oil<\/span><\/span><\/span><\/p>\n

1 large onion, chopped<\/span><\/span><\/span><\/p>\n

1 large carrot, sliced<\/span><\/span><\/span><\/p>\n

2 sticks celery, sliced<\/span><\/span><\/span><\/p>\n

2 cloves garlic, chopped<\/span><\/span><\/span><\/p>\n

2 courgettes, halved and sliced<\/span><\/span><\/span><\/p>\n

150g Savoy cabbage, shredded<\/span><\/span><\/span><\/p>\n

1 (400g) can borlotti beans, drained<\/span><\/span><\/span><\/p>\n

1 (400g) can chopped tomatoes<\/span><\/span><\/span><\/p>\n

150ml\/1\/4pt red wine<\/span><\/span><\/span><\/p>\n

600ml\/1pt good chicken stock<\/span><\/span><\/span><\/p>\n

1 tbsp fresh chopped thyme or 1 tsp dried<\/span><\/span><\/span><\/p>\n

75g country style bread, crumbled<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Method:<\/span><\/strong><\/span><\/span><\/p>\n

1.<\/span> <\/span><\/span>Heat the oil in a large pan, add the onion, carrot, celery and garlic and saut\u00e9 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. <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

2.\u00a0Remove the pan from the heat. Stir the crumbled bread into the soup and leave to soak for 10 minutes \u2013 this thickens the soup. <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

3.\u00a0Season the soup to taste, then gently reheat until piping hot. <\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

4.\u00a0To 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.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/span><\/p>\n

www.filippoberio.co.uk\/recipes<\/span><\/span><\/a><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Pack in the five-a-day with this warming Ribollita Soup recipe from Filippo Berio. \u00a0 Preparation time: 10 minutes\u00a0plus soaking time<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[6],"tags":[],"class_list":["post-1663","post","type-post","status-publish","format-standard","hentry","category-bristol-news"],"yoast_head":"\nGet in the famous five with Ribollita Soup - Bristol News From Chopsy Bristol<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/chopsybaby.com\/magazine\/get-in-the-famous-five-with-ribollita-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Get in the famous five with Ribollita Soup - 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