Tuscan Ribollita Soup

Serves 6
Time 1 hour 30 minutes


3 tbsp extra virgin olive oil
1 large white onion, chopped
1 leek, chopped
2 garlic cloves, microplaned
1 carrot, cubed
2 celery, cubed
1 potato, peeled and diced
2 large fresh tomatoes, chopped
3 thyme sprigs, leaves
1.5L vegetable stock
1 can cannellini beans
1 loaf sourdough (stale), large cubes
100g kale, chopped
Salt & pepper
20g parmesan, grated


In a large soup pot, sauté the onions and leeks for 4-5 minutes or until softened. Add garlic, carrot, celery, potatoes, tomatoes, stock and thyme. Bring to a boil, place the lid on top and reduce to a simmer for 30-40 minutes. 

Stir in cannellini beans, sourdough and chopped kale. Cook for an extra 10 minutes. Let soup sit for a few hours or ideally overnight. 

Transfer ⅓ of the soup to a blender and blend until smooth. Pour back into the pot and cook for a further 5 minutes with the lid on.

Season with salt, pepper and parmesan.