Ribollita

Person Author: Maaike Calender April 18, 2015 Posted No Tags Comment No Comments

ribollita

 

Serves 4:

1 onion chopped

1 stalk of celery, sliced

250gram  carrot, sliced

2 cloves of garlic, minced

400grams can of chopped tomatoes (or fresh)

1 liter of chicken stock ( from a cube is fine)

400grams can of white beans,  rinsed and drained

Crusty white bread

4 tablespoons (olive) oil

Salt and pepper

4 small sausages ( chipolata)

 

 

 

Method:

 

Heat the oven at 200degrees Celsius. Mix 2 tablespoons of the oil with the minced garlic, season to tatse. Rub the slices of bread with this oil. Bake in the oven until crisp and golden. Set aside.ribollita01

 

Heat the rest of the oil in a large pan. Add the sausages and brown them. Add the vegetables and let soften with lid on pan until soft (about 10  minutes).

ribollita02

Add the tinned tomatoes, beans and the stock, bring to the boil.

When the soup is boiling turn the heat down and let simmer until the vegetables are soft (about 5 minutes).  Season to taste at the last minute (otherwise beans will go chewey)

Ladle soup  into individual bowls and  put a slice of bread on top. Serve the rest of the bread alongside the soup.

 

The original Tuscan version (or one of them) usually uses Swiss chard and cavolo nero, but not sausages. If you like a more filling soup, try that.

photos Gardeninglady

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