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Spring ribollita recipe

Spring ribollita recipe

1 rating

Created by The Tesco Real Food team

Ribollita is a vegetable and bean stew originating from Tuscany that's typically made with leftover bread 'croutons'. This lighter version for spring is packed with seasonal veggies, like asparagus and kale. It's a great and delicious way to up your veg intake. See method

Ingredients

  • 1½ tbsp olive oil
  • 1 large red onion, diced
  • 1 carrot, scrubbed and diced
  • 2 celery stalks, diced
  • 1 fresh rosemary sprig
  • 2 garlic cloves, crushed
  • 400g tin borlotti beans, drained and rinsed
  • 40g pecorino, shaved, plus the rind (optional)
  • 400g tin chopped tomatoes
  • ½ vegetable stock cube, made up to 400ml
  • 180g pack curly kale
  • 180g pack asparagus, woody ends discarded, sliced into 4cm pieces
  • 100g stale crusty bread, torn
  • 2 tbsp extra-virgin olive oil (optional)
2 of your 5-a-day and a source of vitamin C

Each serving contains

  • Energy

    1210kj
    289kcal     14%

  • Fat

    11g 15%

  • Saturates

    3g 16%

  • Sugars

    11g 12%

  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 29.7g Protein 14g Fibre 9.6g

Method

  1. Heat 1 tbsp oil in a casserole dish or lidded saucepan over a medium heat; cook the onion for 5 mins, stirring occasionally. Add the carrot, celery and rosemary; cook for a further 5 mins or until softened and turning golden, adding the garlic for the last 2 mins.
  2. Stir in the drained beans and pecorino rind, if using, season, and fry for 2 mins. Add the tomatoes and stock, then bring to the boil. Reduce the heat to low-medium and simmer for 20 mins, stirring occasionally, until rich and saucy.
  3. Meanwhile, put the kale in a bowl with the remaining ½ tbsp oil and massage well using your hands. Add to the stew with 200ml water, mix well, then increase the heat to medium-high, cover and cook for 2 mins.
  4. Stir in the asparagus and bread, re-cover and cook for a further 5 mins or until the asparagus and kale are just tender. Remove the pecorino rind and rosemary sprig; season to taste. Scatter over the shaved pecorino, season with black pepper and drizzle with extra-virgin oil to serve, if using.

Freezing and defrosting guidelines

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.

See more Dinner ideas for spring

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