Spring ribollita
Prep
10 mins
Cook
1 hr
Servings
4
Difficulty
Medium
This is my favorite way to celebrate spring's arrival, a lighter take on the classic Tuscan ribollita that makes the most of tender young vegetables. I've simplified the traditional recipe so you can have a nourishing, satisfying soup on the table in just over an hour without much fuss. The asparagus brings wonderful anti inflammatory benefits while the cannellini beans keep you full and energized. What I love most is how forgiving this dish is, using just a handful of simple ingredients that won't break the bank, yet somehow tastes like you've spent all day in the kitchen.
Ella x
Ingredients
- 2 tbspextra virgin olive oil(plus extra for drizzling)
- ½basil(leaves picked, stalks finely chopped)
- 2leeks(leeks, finely sliced)
- 2carrots(peeled and finely chopped)
- 2celery(finely chopped)
- 400 gramscannellini beans
- 500 mlsvegetable stock
- 400 gramsasparagus(trimmed and sliced into thirds)
- 125 gramspeas
- ½ciabatta
Detail level
Instructions
- 1
Put a large pan over a medium-low heat. Drizzle in the oil and add the basil stalks, leeks, carrots and celery. Sauté for 15 minutes, until soft. Add the cannellini beans with their liquid, the vegetable stock and 500ml water; season. Bring to the boil, then reduce to a simmer, cover the pan and leave to cook gently for 40 minutes.
- 2
Add the asparagus and peas; cook for 3-4 minutes more. Tear in the basil leaves and small pieces of ciabatta; season if needed. Serve drizzled with a little more olive oil.
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