Ribollita soup recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 2 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, smashed
• 1 carrot, peeled, chopped
• 2 sticks celery, peeled, chopped
• 250g silverbeet leaves, roughly chopped
• 3 cups thickly shredded green cabbage
• 1 zucchini, finely chopped
• 200g fresh podded borlotti beans
• 400g can chopped tomatoes
• 1 cup red wine
• 1L chicken stock
• 8 sprigs thyme
• 2 bay leaves
• 100g stale sourdough, cut into 2cm cubes
• Extra fresh thyme, to serve
• Extra virgin olive oil, to serve