Ribollita Recipe – Eats Now

Name: Ribollita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 2 onions, chopped; 2 carrots, sliced; 4 garlic cloves, crushed; 2 celery ribs, thinly sliced; 14 ounces chopped tomatoes; 1 fennel bulb, trimmed and chopped; 2 large courgettes, thinly sliced; 2 tablespoons pesto sauce; 3 ¾ cups vegetable stock; 14 ounces kidney beans, drained; salt & pepper; 1 lb Baby Spinach; 6 -8 slices bread; parmesan cheese, shavings

Servings: persons

3 tablespoons olive oil
2 onions, chopped
2 carrots, sliced
4 garlic cloves, crushed
2 celery ribs, thinly sliced
14 ounces chopped tomatoes
1 fennel bulb, trimmed and chopped
2 large courgettes, thinly sliced
2 tablespoons pesto sauce
3 ¾ cups vegetable stock
14 ounces kidney beans, drained
salt & pepper
1 lb Baby Spinach
6 -8 slices bread
parmesan cheese, shavings

1
Heat the oil in a large saucepan.
2
Add the onions, carrots, garlic, celery and fennel and fry gently for 10 minutes.
3
Add the courgettes and fry for a further 2 minutes.
4
Add the chopped tomatoes, pesto, stock and beans and bring to a boil.
5
Reduce the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender.
6
Season with salt and pepper to taste.
7
To serve, fry the spinach in the oil for 2 minutes or until wilted.
8
Spoon over the bread in soup bowls, then ladle the soup over the spinach.
9
Serve with extra olive oil for drizzling on to the soup and Parmesan cheese to sprinkle on top.
10
Variation -- Use other dark greens, such as chard or cabbage instead of spinach; shred and cook till tender.

480

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 onions, chopped, 2 carrots, sliced, 4 garlic cloves, crushed, and more.

Yes, Ribollita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ribollita

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