- 2 Tblsps olive oil
- 1 large onion diced
- 2 carrots (diced)
- 2 celery sticks (diced)
- 3 cloves garlic (crushed)
- 1 can chopped tomatoes
- 1 can borlotti beans drained
- 1 can cannellini beans drained
- 200g Black kale
- Salt
- Pepper
- Thyme leaves
- Lemon
Ribolitta
David Bailey
29th January 2020
Ribolitta
60 min
This is a classic Tuscan soup made from beans and kale. It’s got a funky name, but it basically means “re-boiled”, which definitely sounds more appealing in Italian. It is a creamy, chunky, healthy and full flavoured soup that we should all be eating more often not only for its health giving properties, but it’s darn tasty too and perfect for this time of year.
Ingredients
Method
Heat the oil and add the onion, celery, carrot and garlic. Sweat the veg with a pinch of salt until soft, this can take a good 10 mins, but this is where all the background flavour comes from, so its worth not rushing this part. Then add the can of tomato
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