Soup

Ribollita

A Tuscan bean, kale, and vegetable soup reheated with stale bread to a thick, spoonable consistency.

What you’ll need

• Tuscan kale or kale: 350 g
• cannellini beans: 500 g
• stale bread: 300 g
• tomatoes: 400 g
• onion: 150 g
• carrot: 120 g
• vegetable stock: 1200 ml
• olive oil: 40 ml
• celery: 100 g
• garlic: 12 g
• salt: 10 g

How to make it

1. Reserve one third of the beans and mash with 200 ml stock to a coarse puree. Dice the onion, carrot, and celery finely, cut the kale into strips, and slice the bread.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.