Pic of Ribollita-style tomato soup

Ribollita-style tomato soup

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Soups & stews

Ribollita-style tomato soup

Main Serves 4 45 min
This is a super simple way to make a big batch of comforting tomato soup fortified with beans and kale to make a complete meal. The bacon is optional, easily swapped for some toasted and torn bread.

Ingredients

  • 2 onions, sliced
  • 2 celery sticks, finely diced
  • 1.2kg tomatoes, halved
  • olive oil
  • 3 garlic cloves, finely chopped
  • 2 tbsp tomato purée
  • 700ml vegetable or chicken stock
  • red wine vinegar, to taste
  • ½ tin of borlotti beans, drained
  • 50g black kale, roughly chopped
  • a few sprigs of fresh thyme
  • 2 rashers of streaky bacon, cooked until crisp

Method

Prep time: 5 min
Cooking time: 40 min

  • Step 1

    Throw the onions, celery and tomatoes together in a roasting tray with 3 tbsp of olive oil. Season with salt and pepper.

  • Step 2

    Preheat the oven to 200˚C/Gas 6. Roast for 40 mins, turning halfway through, until soft and starting to darken at the edges.

  • Step 3

    Remove from the oven and tip straight into a blender. Add the garlic, tomato purée and stock. Blend until completely smooth.

  • Step 4

    Pour the soup into a pan on a low heat. Add the beans, kale and a few thyme leaves.

  • Step 5

    Heat gently until the beans are warmed through and the kale has wilted.

  • Step 6

    Taste and tweak with more salt and a dash or two of vinegar, to your liking then serve by garnishing with crumbled crispy bacon and some fresh thyme leaves.

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