BACK TO MEALS

Cooking instructions

gut health
Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

Our brand new Tuscan ribollita is the ultimate winter comfort food and is as delicious as it is healthy. Our chefs cook it low and slow with tomatoes, garlic, rosemary and red wine until rich and flavoursome, then fill it with a medley of high fibre seasonal vegetables, protein-packed beans and vitamin-rich cavolo nero. Served with torn golden ciabatta croutons and sprinkled with a final umami bomb of almond parmesan.

Prep time

3

Total time

15

Cooking Mode:

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 200°C / 180°C fan and take out a large saucepan and a baking tray. 

STEP 2

Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.

STEP 3

Strip the cavolo nero leaves from the stems, roll them up tightly and slice very finely so they’ll cook quickly in the sauce. Add the ribollita sauce, 100ml of water and the sliced cavolo nero to your saucepan. Place over a medium heat and cook for 5 minutes. Drain the mixed beans, add to the saucepan and cook for a further 5 minutes or until the cavolo nero has wilted and the soup is piping hot. Season well with salt and pepper before serving.

STEP 4

To serve up, divide the ribollita between serving bowls and top with the ciabatta croutons and cavolo nero. Sprinkle over the almond parmesan and enjoy!