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Cavolo nero and bean soup (ribollita)

Steve Manfredi

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A lovely, chunky winter meal.
A lovely, chunky winter meal.Marco Del Grande

This traditional thick soup is adapted from a recipe by chef Marco Ribechini from Villa Bongi in Lucca, Tuscany.

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Ingredients

  • 4 tbsp extra virgin olive oil

  • 2 carrots, finely chopped

  • 2 onions, finely chopped

  • 1 celery heart, finely chopped

  • 3 garlic cloves, chopped

  • 250g cavolo nero, cleaned and washed, leaves roughly chopped

  • 350g sliced, peeled potatoes

  • 2 x 400g cans borlotti beans

  • 400g can cannellini beans

  • 400g can chopped tomatoes

  • 4-5 sprigs of fresh thyme

  • 150g savoy cabbage, chopped

  • salt and pepper

  • bread, to serve

Method

  1. 1. In a large soup pot, heat the olive oil and lightly fry the carrot, onion, celery and garlic for 2-3 minutes.

    2. Add the cavolo nero to the vegetables with the potatoes and lightly fry for a further 5 minutes.

    3. Drain one can of borlotti beans, plus the cannellini beans, and add to the vegetables, along with the chopped tomatoes, thyme and cabbage. Season with a few good pinches of salt, mix well, turn up the heat and add enough water to just cover. Once it boils, turn to a simmer for 30 minutes.

    4. Drain the second can of borlotti beans, and mash them roughly with a fork. Add to the soup and simmer for a further 15 minutes.

    To serve: Season with salt and pepper and serve with toasted bread and a good drizzle of the best extra virgin olive oil available.

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