Meatless Monday: Quick & Easy Ribollita

Mummy’s Fast & Easy

Have you tried Ribollita before?
I have just recently tried this delicious bean soup for the first time and I’m in love with it.
It is so simple, packed with lots of vegetables, beans and bread.
Oh, and lots of good quality olive oil. It all sounds amazing doesn’t it?
I’ve been making Ribollita every week now. It’s become like a tradition of ours.
I love how comforting and heart-warming it tastes, there are so many different flavours but so well combined. 
Don’t forget to soak the beans overnight though. It’ll make your life much easier.
Here’s how I made my version of Ribollita.
Mummy’s Fast & Easy

  • 300g/10oz beans (I used cannelini)
  • 300g/10 0z tinned tomatoes
  • 4-5 kale leaves, chopped
  • 2 carrots, sliced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3 celery sticks, chopped
  • 1/2 cup olive oil
  • 1tbsp dry thyme
  • salt
  • bread (I used stale bread)

Mummy’s Fast & Easy

  1. In a pot, cover the beans with water and bring to boil. Simmer for 20 minutes.
  2. Add the onions and garlic and leave for another 10 minutes.
  3. Stir in the carrots, kale and celery. Cook for 10 minutes and add the tomatoes, olive oil, thyme and salt.
  4. After you’ve added everything, mix well and simmer for another 20 minutes or until ready.
  5. Soak some bread in and serve!

Tip: There are various Ribollita recipes there so feel free to use other veggies – cabbage, peppers or may be other green stuff!