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Tuscan Ribollita Inspired Soup
Tuscan Ribollita Inspired Soup

Tuscan Ribollita Inspired Soup

with Butter Beans, Sweet Potato, Spinach and Ciabatta Dippers

Lily Stevens
Lily StevensPublished on October 01, 2024

Making the best of leftovers, ribollita is a Tuscan soup usually made with scraps of bread, beans, kale or cabbage and any vegetables left in the fridge! Our Tuscan Ribollita Inspired Soup gives homage to this comforting dish, but serves the bread on the side for maximum dipping ability.

Tags:
Veggie
New
Allergens:
Milk
Gluten
Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

1 unit(s)

Leek

3 unit(s)

Garlic Clove**

1 carton(s)

Butter Beans

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

1 unit(s)

Ciabatta

(Contains: Gluten)

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Soup

Nutritional information

Energy (kJ)2783 kJ
Energy (kcal)665 kcal
Fat31.2 g
of which saturates17.4 g
Carbohydrate72.8 g
of which sugars19.1 g
Dietary Fibre17.3 g
Protein21.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Large Saucepan
Garlic Press
Grater

Cooking Instructions and Tips

Roast the Sweet Potato
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9. 

b) Chop the sweet potatoes into 2cm chunks (no need to peel).

c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

Get Frying
2

a) Meanwhile, trim the root and dark green leafy part from the leek and discard.

b) Halve lengthways, then thinly slice.

c) Heat a drizzle of oil in a large saucepan on medium-high heat.

d) Once hot, add the leek and season with salt and pepper. Cook the leek, stirring occasionally, until softened, 4-6 mins.

Finish Prepping
3

a) While the leek fries, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the butter beans in a sieve. 

c) Once the leek has softened, add the garlic to the pan and fry until fragrant, 1 min.

Build the Flavour
4

a) Stir in the creme fraiche, vegetable stock paste, sun-dried tomato paste, butter beans, sugar and water for the soup (see pantry for both amounts).

b) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.

Final Touches
5

a) Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.

b) When the soup has thickened, stir in the cheese and spinach, until the cheese has melted and the spinach is wilted and piping hot, 1 min.

c) When the sweet potato is roasted, stir it into the soup.

d) Taste and season the soup with salt and pepper. Add a splash of water if it's a little too thick.

Serve
6

a) Share the soup between your serving bowls.

b) Cut the ciabatta slices into triangles and serve alongside for dipping.

Enjoy!

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