Ribolitta

Ribolitta is a fantastic soupy-stewy thing, a hearty fill and perfect for lunch-time or evening meal.

Recipe Video

Recipe Ingredients

½ red onion – diced
1 small carrot – peeled & diced
½ celery – diced
2 cloves garlic – peeled & finely chopped
2 tsp Mediterranean blend
½ tin baked beans (or chickpeas) – sieved & rinsed of sauce
½ tin chopped tomatoes
400ml water
½ stock cube
1 handful (40 – 50g) leafy greens e.g. kale, spring greens, cabbage etc. – chopped
1 thick slice of bread – torn

Optional Ingredients

Optional – parmesan, chilli, extra virgin olive oil

Recipe Instructions

Place onion into sauce pan with a little oil – cook over medium heat for 3 – 4 minutes until soft and translucent.

Add carrot & celery cook for a further 3 minutes until soft.

Add garlic and cook for 1 minute before adding Mediterranean spice blend.

Add the tinned tomatoes, rinsed beans (or chickpeas), water, stock cube & leafy greens – bring to a simmer then reduce to a low heat and cook for 8 – 10 minutes.

Check for seasoning, add a little salt or pepper as required.
Finish soup by adding the torn bread chunks and allow a couple of minutes for bread to soak up flavours.
 
This makes a great big fill meal on an autumnal evening.

Recipe Print-Out

Share:

Facebook
Twitter
Pinterest
LinkedIn

Table of Contents

See more recipes below

Or head back to our Recipe Catalogue

Veggie Fritters

I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal. And now, if you have 25 minutes you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.

Read More »
Skip to content