Ribollita soup

SERVES: 4-6

PREPARATION TIME: 10 minutes + soaking

COOKING TIME: 25-30 minutes

Ingredient

90 ml /6 tbsp Filippo Berio Extra Virgin Olive Oil
1 large onion, chopped
1 large carrot, sliced
2 celery sticks, sliced
2 cloves garlic, chopped
2 zucchini, halved and sliced
150 g /5 oz Savoy cabbage, shredded
1 – 398 ml/14 oz can borlotti beans, drained
1 – 398 ml/14 oz can chopped tomatoes
150 ml/5 oz red wine
600 ml good chicken stock
1 tbsp fresh chopped thyme (or 1 tsp dried)
75 g /3 oz country style bread, crumbled

To serve :

4 slices country bread
Filippo Berio Extra Virgin Olive Oil
Flat leaf parsley, to garnish

Method

Heat the oil in a large pan, add the onion, carrot, celery and garlic and sautéfor 5 mins until soft and pale golden. Add the zucchini and cabbage; fry for2 mins. Add the beans, tomatoes, wine, stock and thyme; bring to the boil.Cover and simmer for 15-20 mins or until all the vegetables are tender.
Remove the pan from the heat. Stir the crumbled bread into the soup andleave to soak for 10 minutes – this thickens the soup.
Season the soup to taste, then gently reheat until piping hot.
To serve, place a slice of bread in the base of four soup plates and drizzle overplenty of oil. Ladle the soup on top. Finish with another drizzle of olive oil.

Cook with:
Extra Virgin Olive Oil

Filippo Berio’s classic, balanced Extra Virgin Olive Oil. Taken from the first cold pressing of the olives, this oil is ideal for sauces, marinades, drizzling and dipping.