Creamy, chunky, healthy, Italian, full flavoured, warming, comforting…this recipe has it all and I think I could quite happily spend the whole of February eating this Ribollita soup. Soup Healthy, Soup Recipes Healthy, Soup Recipes, Soup Recipes Slow Cooker, Soup Recipes Easy, Soup Recipes With Ground Beef, Soup Recipes Vegetarian, Soup
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: ½ tbsp. Olive oil 1 large onion 200g finely chopped 1 Leek 80g chopped 2 garlic cloves finely chopped ½ tsp dried thyme etc.
Instructions:
First. Heat the oil in a large pan. Add the onions and leeks and cook on a medium heat until softened. Add garlic, dried thyme, carrot and celery then stir and continue to cook. Next add the tomatoes, stock and fresh sprigs of thyme. Stir and bring to the boil. Pop on a lid, reduce the heat and simmer for 15 minutes. adding stock to ribollita soup vegetables
And now, After 15 minutes remove the lid and stir in the cannellini beans and freshly grated parmesan. Cook for a 2-3 minutes. adding cannellini beans and parmesan to soup
Step 03, Next transfer 1/3 of the soup to a blender and blend until smooth. Pour the smooth part of the soup back in the chunky soup and mix well. Stir in the black kale. Pop the lid back on and simmer for a further 5 minutes or until the kale has just started to wilt.
Thanks to: https://properfoodie.com/tuscan-ribollita-soup/
