Ribollita Soup

Ribollita is a traditional Tuscan soup known for its wholesome combination of vegetables, cannellini beans, and stale bread. Its name means “reboiled”, as the soup is typically reheated the next day, enhancing its rich flavours.

For an even heartier and more flavoursome version we have included pork and fennel sausages.

INGREDIENTS

2 tbsp GSG extra virgin olive oil, plus extra for drizzling

500g pork and fennel sausages, casing removed and broken into walnut-sized pieces and shaped into rough balls

1 large onion, peeled & diced

2 carrots, peeled and sliced

2 celery stalks, sliced

2 cloves garlic, crushed

½ small savoy cabbage, shredded

1 small bunch silverbeet, stalks removed and leaves roughly chopped

400g can diced tomatoes

400g can cannellini beans, drained and rinsed

1 litre vegetable or chicken stock

Stale country-style bread, torn into chunks

Salt and freshly ground black pepper, to taste

METHOD

Heat the olive oil in a large pot over medium heat. Brown the pork and fennel sausage meat, remove from pot and set aside.

To the same pot add the onion, carrot and celery, and cook for 5 minutes or until softened.

Stir in the garlic and cook for 1 minute until fragrant. Add the cabbage and silverbeet, stirring to combine.

Return the browned sausage pieces to the pot with the diced tomatoes and vegetable or chicken stock. Bring to a simmer, then add the cannellini beans. Season with salt and pepper.

Cover and cook gently for 30 minutes, stirring occasionally.

Add the stale bread and simmer for a further 10 minutes, until the bread breaks down and thickens the soup.

TO SERVE:

Ladle into bowls and drizzle generously with extra GSG extra virgin olive oil.

NOTES:

Thin the soup down with extra stock if desired.

If pork and fennel sausages aren’t available, add about a teaspoon of fennel seeds to Italian sausage meat before shaping into balls.

Use any dark leafy green such as kale or Cavolo Nero in place of silverbeet.

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