Monday, 8 October 2012

Ribollita-style soup - Recommended Recipe!

Ribollita-style soup - serves 4, preparation 20 mins, cooking 40 mins

Ingredients
4 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, sliced
Pinch crushed dried chillies
2 garlic cloves, sliced
1 tbsp tomato puree
1 tsp thyme leaves, washed
2 tomatoes, seeded and chopped
2 carrots, diced
250g savoy cabbage, shredded
1 litre vegetable stock
400g tinned cannellini beans, drained and rinsed
4 slices toasted country-style white bread and 1 peeled garlic clove, to serve

Method
  1. Heat the oil in a large saucepan.  Fry the onion over a low heat for 5-6 minutes.  Add the chillies and garlic and cook for a further 2 minutes.
  2. Stir in the tomato puree and thyme and cook for 1 minute, then add the tomatoes, carrots and cabbage.  Pour in the stock and bring to the boil, then reduce the heat, cover and simmer for 20-30 minutes.
  3. Add the cannellini beans and simmer for 2 moreminutes.  rub the bread slices with garlic, drizzle with olive oil and put one in each bowl.  Pour over the soup and serve.
Per serving - 351 kcalories, sugar 12g, fat 14g, saturated fat 2g, salt 0.9g.

Source - Morrisons instore magazine.