Italian-inspired vegetable and bean soup, known as Ribollita, is a comforting and nutritious dish. It’s a slow-cooked, one-pot meal that combines a variety of vegetables with beans, creating a thick, flavourful stew.
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt Tebbutt
From Saturday Kitchen
This recipe is highly nutritious, packed with vegetables, legumes, and healthy fats from olive oil. It’s high in fibre, vitamins, and minerals, while being relatively low in calories. The combination of beans and vegetables provides a good balance of protein and complex carbohydrates. (nutri-score)
Equipment
- Large casserole pot
- Additional pan
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
£16.49 (available from £15.50)
Ingredients
- Dried cannellini or borlotti beans: 200g/7oz, soaked
- Garlic cloves: 6, whole and peeled
- Fresh sage: 20g/¾oz, chopped
- Olive oil: 150ml/¼ pint, plus extra for serving
- Tomato purée: 2 tsp
- Cavolo nero: 100g/3½oz, chopped
- Spring cabbage: ½, chopped
- Butternut squash: 100g/3½oz, peeled and finely diced
- Onion: 1, finely diced
- Carrot: 1, peeled and finely diced
- Leek: 1, diced
- Fennel bulb: ½, finely diced
- Celery: 1 stick, finely diced
- Courgette: 1 small, finely diced
To garnish
- Fennel fronds: 1 tbsp
- Fresh parsley leaves: 2 tbsp
- Fresh mint leaves: 1 tbsp
- Focaccia: 1 small, grilled
Method
Cook the Beans
- In a large casserole pot, combine the soaked beans, 4 garlic cloves, and three-quarters of the chopped sage.
- Simmer for approximately 1 hour 30 minutes, or until the beans are tender.
Prepare the Flavor Base
- In a separate pan, warm the olive oil over medium heat.
- Add 2 smashed garlic cloves and the remaining chopped sage.
- Stir in the tomato purée to create a paste, cooking for 3-4 minutes.
Combine and Cook Vegetables
- Add the tomato and herb paste to the bean pot and bring to a boil.
- Stir in the cavolo nero, cabbage, and butternut squash. Simmer for 10 minutes.
- Add the onion, carrot, leek, fennel, and celery. Simmer for another 10 minutes.
- Finally, add the courgette and simmer for 5 more minutes.
Finish and Serve
- Stir in the fennel fronds, parsley, and mint leaves.
- Serve the soup hot with a drizzle of olive oil.
- Accompany with grilled focaccia on the side.
Nutri-score Health Check
Nutri-Score: A (Healthiest)
This Ribollita recipe receives a Nutri-Score of A, indicating it’s a very healthy dish. Here’s why:
Positive factors:
– High in vegetables, providing a variety of vitamins, minerals, and fibre
– Contains legumes (beans), which are an excellent source of plant-based protein and fibre
– Uses olive oil, a source of healthy monounsaturated fats
– Low in added sugars and saturated fats
– High in complex carbohydrates from vegetables and beans
Negative factors:
– Relatively high in sodium, primarily from the added salt (which can be adjusted)
– Includes focaccia, which is a refined grain product (but served as a side, not a main component)
The abundance of vegetables and legumes, combined with the use of healthy fats, contributes to the high nutritional value of this dish. To maintain the high score, be mindful of portion sizes, especially with the focaccia and added olive oil.
Remember, this score has been automatically calculated from the ingredients in the recipe and is only a guide. The actual nutritional value may vary based on specific ingredients and preparation methods used.
Recipe FAQ
- Can I use canned beans instead of dried? While dried beans are traditional, you can use canned beans. Reduce the initial cooking time and add them later in the process.
- What if I can’t find cavolo nero? Kale or any dark leafy green can be substituted for cavolo nero.
- Is this soup suitable for freezing? Yes, this soup freezes well. Cool completely before freezing and consume within 3 months.
- Can I make this in a slow cooker? Yes, cook on low for 6-8 hours, adding the vegetables in stages as per the recipe.
- How can I make this recipe vegan? This recipe is already vegan-friendly.
- What can I use instead of butternut squash? Pumpkin or sweet potato would work well as alternatives.
- How long will this soup keep in the refrigerator? It will keep for up to 5 days when stored in an airtight container in the fridge.
- Can I add meat to this recipe? While traditional Ribollita is vegetarian, you could add pancetta or bacon for a non-vegetarian version.
- What if I don’t have all the vegetables listed? This soup is versatile; use whatever vegetables you have on hand, aiming for a similar total quantity.
- Is this soup gluten-free? The soup itself is gluten-free, but omit the focaccia or use a gluten-free alternative for a fully gluten-free meal.
- Can I use dried herbs instead of fresh? Fresh herbs provide the best flavor, but if using dried, use about 1/3 of the amount called for fresh herbs.
- How can I thicken the soup if it’s too watery? Mash some of the cooked beans or vegetables to naturally thicken the soup.
