Tuscan ribollita soup recipe

  • Serves 6
  • 20mins to prepare and 35mins to cook
  • 301 calories / serving
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Heat the oil in a large saucepan and sauté the onion, leek and celery over a low heat for 5-6 minutes, stirring occasionally until softened but not coloured. Add the garlic and chicken and sauté for a further 5 minutes stirring occasionally. Pour over the chicken stock and chopped tomatoes. Stir in the tomato purée and pasta shapes. Bring to the boil and simmer for 15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan. Stir in the cabbage and cannellini beans and simmer for 5 minutes. Check the chicken is cooked through, with no pink showing.

To freeze, cool completely and transfer to a freezerproof container. Seal, label and freeze for up to 3 months. Defrost before reheating thoroughly before serving.

Tip: Farfalline (small dried pasta bows) are readily available in moist Tesco stores and online. However, you can use roughly broken spaghetti if liked.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 1tbsp sunflower oil
  • 1 large onion, chopped
  • 1 leek, trimmed and sliced
  • 2 sticks celery, thinly sliced
  • 3 garlic cloves, crushed
  • 2 large skinless, boneless raw chicken breasts, diced
  • 1.5 litre good quality chicken stock
  • 400g chopped tomatoes
  • 2tbsp tomato puree
  • 50g Farfalline (small dried pasta bows)
  • 125g savoy cabbage, finely shredded
  • 400g cannellini beans, drained and rinsed
  • Energy 1270kj 301kcal 15%
  • Fat 9g 13%
  • Saturates 2g 10%
  • Sugars 7g 8%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 19.4g Protein 35.6g Fibre 6g


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