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Spring ribollita recipe

1 rating

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

Serves 4
Takes 50 mins
289 calories / serving
Freezable
Healthy
Vegetarian

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

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.
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.
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.
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