Healthy Italian Ribollita Soup Recipe
Make hearty ribollita soup with tomatoes, Tuscan cabbage, sweet potato and borlotti beans. A fibre-rich Italian meal for healthy digestion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehealthychef.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Wooden spoon
- Ladle
- Grater
- Mixing bowl
- Refrigerator
Ingredients
- 1 onion, finely diced
- 2 tbsp olive oil
- 1 clove garlic, smashed
- 1 carrot, chopped
- 2 sticks celery, sliced
- 800 g ripe tomatoes, chopped
- 500 g of cavolo nero (Tuscan cabbage) see notes
- 350 g chopped sweet potato or parsnip - skin on
- 500 ml water
- 250 g cooked borlotti beans
- 100 g baby spinach
- 1 bunch parsley, chopped
- Healthy Chef Protein Broth, optional (see notes)
- Grana Padano or Parmesan to serve
- Pesto to serve (optional)
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