I am always on the lookout for a hearty soup/broth.  I stumbled upon Nigel Slater’s Ribollita recipe recently and bookmarked it immediately.  I made this soup for dinner this evening and it was an instant hit.  The flavours are meant to improve overnight so thankfully we have leftovers.  I used canned cannellini beans and used stock cubes to enhance the flavours.  Here is my take on the recipe, modified very slightly.


  • 1 yellow onion, peeled and roughly chopped
  • 3 cloves of garlic, peeled and roughly chopped
  • 1 large carrot, diced
  • 2 celery stalks, sliced
  • 1 tbsp olive oil
  • 400g can of chopped tomatoes
  • 235g canned cannellini beans, drained
  • 2 bay leaves
  • 2 oxo vegetable stock cube
  • 250ml water
  • 1 green courgette, diced
  • a handful of chopped kale
  • 1/4 baguette, roughly chopped
  • salt and pepper to taste
  1. Heat oil in a pot and cook the onions, garlic, carrots and celery until soft for 15 minutes
  2. Add the chopped tomatoes, cannellini beans, bay leaves, stock and water.  Leave to cook for 25 minutes
  3. Add the courgettes, kale and bread.  Leave to cook for 15 minutes
  4. Season with salt (as required, remember the stock cubes can be salty) and pepper
  5. I served the ribollita with a dollop of pistou (optional)


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