By Teresa Cutter
What's great about it
This recipe for Ribollita is from my Purely Delicious cookbook and Healthy Chef Recipes App. I love is that it lasts for days in the fridge once it's made, so you can enjoy it for lunch or dinner topped with a little pesto or fine grated Grana Padano. This soup is a good source of antioxidants and protein to support a healthy immune system. It's also rich in fibre that helps keep our blood sugar more stable as well as supporting healthy digestion and colon health.
1 onion, finely diced
2 tbsp olive oil
1 clove garlic, smashed
1 carrot, chopped
2 sticks celery, sliced
800 g ripe tomatoes, chopped
500 g of cavolo nero (Tuscan cabbage) see notes
350 g chopped sweet potato or parsnip - skin on
500 ml water
250 g cooked borlotti beans
100 g baby spinach
1 bunch parsley, chopped
Grana Padano or Parmesan to serve
- Sauté onions, garlic, carrot and celery for 3 minutes in a little olive oil until softened.
- Wash cavolo nero and roughly chop the leaves. Add them to the vegetables with the sweet potato.
- Add tomato and water to just cover then bring to the boil.
- Reduce the heat.
- Simmer for 30 minutes until thick and stew like.
- Add beans and simmer for another 10 minutes.
- Fold through parsley and baby spinach.
- Season with a generous amount of black pepper and a little sea salt.
- Serve in bowls topped with pesto and Grana Padano.
Notes and Inspiration
Keeps for 3 days in the fridge, can be frozen for up to 3 months. Curley kale or savoy cabbage can be used in place of cavolo nero.