Gluten Free, Dairy Free, Vegan
Ribolita Tuscan Soup
25 mins
Easy
2 Servings
This fabulous take on the beautiful and classic ribolita, a Tuscan soup-stew hybrid that’s perfect for autumn/fall. High in B vitamins, protein and fibre, a lovely warming meal for the season. By subbing the meat stock for our Roast Root Vegetable stock, it can also work as a vegan dish.
Brilliant Bases Used In This Recipe
Tomato Fondue
Bone Marrow Broth
About This Recipe
Here’s our take on beautiful ribolita, a Tuscan soup-stew hybrid that’s perfect for autumn/fall. Stars of the recipe are two of our nutrition-packed Brilliant Bases, Tomato Fondue and Bone Marrow Broth (use our Roast Root Vegetable Stock for a vegan version) and we add to this cannellini beans full of protein and fibre, plus spring greens and/or cavolo nero.
Both are high in B vitamins, including our star of the month, folate, as well as vitamin C, vitamin A and more fibre. Cavolo nero is particularly interesting, also known as lacinato kale, its dark green coloured leaves are packed with nutrition and contains three times as much vitamin C as phosphorus, a ratio that may be protective against osteoporosis, as phosphorus can leach vitamin C from the body.
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Ingredients
100g/4oz skin-on potatoes finely diced (see skills video below)
100g/4oz finely diced shallots or onions
150g/5oz cavallo nero/spring greens/savoy cabbage
200g/7oz cannellini beans
300g/11oz BB Bone Marrow Broth
150g/5oz BB Tomato Fondue
50g/1.8oz olive oil
1tsp fresh chopped rosemary
3tsp fresh chopped garlic
5tsp Elevated sourdough croutons (see skills video below)
Nutrition Per Serving
Calories
475
Fats
26G
Carbs
45G
Protein
13G
Method
Dice the potatoes as per the video
Chop the cavolo nero leaves and stalks as per the video
Dice the onions and chop the garlic
Heat a heavy bottom pan and add the olive oil to warm
Add the diced potatoes
After 2-3 minutes add the fine chopped cavallo nero stalks, onions/shallots, rosemary, garlic and cannellini beans
Keep cooking on a medium to high heat until the veg softens (do not brown)
After 3-4 minutes, add in the liquids: the reserved canning liquor, BB Tomato Fondue and BB Bone Marrow Broth/Roast Root Vegetable Stock
Bring to gentle simmer for around 3-4 minutes, and then add the cut down postage stamp size greens
Cook for a further 3-4 minutes until the greens are tender
Finally add the broken pieces of croutons and serve with a drizzle of olive oil to finish and perhaps a dash of salsa verde (see video below)
