Tuscan-style swede soup (ribollita) with pesto croutons
The humble swede is transformed into something special with this hearty and healthy Tuscan-inspired soup. Ideal for a budget-friendly filling lunch or simple supper.
- Preheat the oven to gas 4, 180°C, fan 160°C. Heat 2 tbsp oil in a large saucepan over a medium heat and fry the vegetable base mix for 3-4 mins, stirring occasionally, until defrosted and softened slightly; season. Add the garlic, thyme and rosemary sprigs.
- Stir in the tomatoes, cook for 2 mins, then add the stock and swede. Simmer for 12-14 mins until the swede is tender, then add the beans and cabbage and cook for 2-3 mins until the cabbage is tender.
- Meanwhile, put the bread in a bowl with the remaining olive oil, a pinch of salt and the pesto; stir to coat. Tip onto a lined baking sheet and bake for 7-8 mins until golden and crisp.
- To serve, remove the herb sprigs and divide the soup between 4 bowls. Top with the pesto croutons and a shaving of grated Parmesan.
Freezing and defrosting guidelines
Freeze soup only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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