Savoury

Ribollita Soup

Ribollita Soup

Ingredients

  • 100ml Blend of Seed Oils and Extra Virgin Olive Oil
  • ½ onion, diced
  • 80g smoked bacon, diced
  • 5ml fennel seeds, toasted & crushed
  • 5ml chilli flakes
  • 225g whole peeled tomato, chopped
  • 225g cannellini beans, drained
  • 1 bunch swiss chard, rinsed & torn, stems chopped
  • 250ml chicken/vegetable stock
  • 15ml red wine vinegar
  • Salt and pepper
  • Pecorino cheese, grated

Instructions

1

Fry first 4 ingredients in oil until sizzling

2

Add tomato & bring to boil

3

Add Chard & beans

4

Add stock to barely cover

5

Bring to simmer

6

Season with vinegar and salt and pepper

7

Cook on lowest heat for 30 minutes

8

Ladle into bowls and drizzle with olive oil and grated pecorino

9

Serve with chunks of ciabatta

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