Ribollita - my favourite soup

Updated at: Tue, 15 Oct 2024 08:13:50 GMT

Step 1

Start by soaking the cannellini overnight. Once soaked boil for a couple of hours until smooth. Drain and blend half with an immersion blender.

Step 2

In a big pot add the olive oil and, once you’ve chopped them finely, the onion, carrot, potatoes and leek. Let this cook for 5 minutes until fragrant with some salt and pepper

Step 3

Chop the cabbages and add them to the pot as well. Cook for another 10 minutes until the cabbages start getting soft - at this point add the broth and beans, followed by the tomato sauce. Cook for another 15 minutes and turn the heat off

Step 4

Once the soup has turned cold, it’s time to reboil (hence the name “ribollita”). I did this in the oven - and don’t forget, add a couple slices of stale bread on the bottom of whatever pot you’re using to reboil. Enjoy

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