TUSCAN BLACK CABBAGE SOUP - RIBOLLITA
recipe for Tuscan Black Cabbage Soup - Ribollita has
been reproduced courtesy of Natoora
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500g black cabbage
1 medium sized
3 cloves of
4 stalks of
sprig of thyme
3 tbsp extra
virgin olive oil plus extra for drizzling
2 ltr stock
1 loaf of bread,
salt and pepper
zest of 1 lemon
to make Ribollita
the celery, carrot and onion and crush the garlic.
a large saucepan, heat the oil to a medium heat.
Add the celery, carrot, onion and garlic and sweat
for 10 - 15 minutes.
the thyme and passata and simmer for 10 minutes
the cabbage into thin strips and stir into the mixture.
400g of the beans and stock and bring to the boil.
Then simmer until the cabbage is tender, for around
or puree the rest of the beans with a bit of water
the bread into chunks.
the pureed beans and bread into the soup.
until the bread breaks down and the soup thickens,
for roughly 20 minutes stirring occasionally.
to taste and stir in the lemon zest.
means ‘boiled twice’ so as the name suggests this
dish is best enjoyed reheated the day after you
make it. When you are ready to serve, drizzle with
extra virgin olive oil and sprinkle with grated
with permission of Natoora
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