Family friendly

Ribollita (bread soup) with crunchy croutons

Name: Ribollita (bread soup) with crunchy croutons recipe
Yield: 4
Ingredients: 80ml olive oil; 250g day-old sourdough bread, torn into bite-sized pieces; 60g finely grated parmesan, plus 1 reserved parmesan rind (optional); 1 onion, finely chopped; 3 carrots, finely chopped; 2 celery stalks, finely chopped; 6 garlic cloves, crushed; 20.00 ml coarsely chopped sage; 3 thyme sprigs; 1/2 tsp crushed fennel seeds; Pinch of dried chilli flakes; 250g cavolo nero (about 1 bunch), stems removed, leaves roughly torn; 400g can white beans, drained, liquid reserved (we used cannellini beans); 2 x 400g cans cherry tomatoes

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P89 Ribollita (bread soup) with crunchy croutons

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by Emma Knowles

May 24, 2023

Hearty and rich, this nourishing one-pot soup will keep you going through the chilliest days.

1/3 cup (80ml) extra virgin olive oil, plus extra to serve
250g day-old sourdough bread, torn into bite-sized pieces
60g finely grated parmesan, plus 1 reserved parmesan rind (optional)
1 onion, finely chopped
3 carrots, finely chopped
2 celery stalks, finely chopped
6 garlic cloves, crushed
1 tbs coarsely chopped sage
3 thyme sprigs
1/2 tsp crushed fennel seeds
Pinch of dried chilli flakes
250g cavolo nero (about 1 bunch), stems removed, leaves roughly torn
400g can white beans, drained, liquid reserved (we used cannellini beans)
2 x 400g cans cherry tomatoes

Method

1.

Heat 1/4 cup (60ml) oil in a large ovenproof casserole over medium-high heat. Add two-thirds of the torn bread. Cook, stirring occasionally, for 5 minutes or until crisp and golden. Quickly toss in half the parmesan, stir to coat and, using a slotted spoon, transfer to a tray lined with paper towel. Season and set aside.
2.

In the same casserole dish, heat remaining 1 tbs oil. Add onion, carrot and celery, season and cook for 10 minutes or until softened. Stir in garlic, sage, thyme, fennel seeds and chilli flakes. Cook for 1 minute or until fragrant.
3.

Stir in cavolo nero, cover and cook, stirring occasionally, for 5 minutes or until wilted. Coarsely mash beans and add to dish along with their liquid. Add tomatoes, parmesan rind, if using, and 2 cups (500ml) water. Stir to combine and season to taste. Cover and simmer, stirring occasionally, for 30 minutes or until vegetables are tender and soup is well flavoured.
4.

Meanwhile, preheat oven to 200°C/180°C fan-forced. Stir remaining bread into soup. Transfer to oven and bake for 10 minutes.
5.

Scatter soup with parmesan croutons, drizzle with extra oil and serve with extra croutons alongside.