Ribollita with summer greens

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Vegetarian mains

Ribollita with summer greens

Main Serves 2 1h 5 min
This is a meal in a bowl, a real pottage, and a sturdy way to eat your greens.


  • 2 garlic cloves, chopped
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 1 onion, diced
  • olive oil
  • 300g fresh tomatoes, chopped.
  • 1 bay leaf
  • sprig fresh thyme
  • 1 tsp fennel seeds
  • ¼ tsp dried chilli
  • 300g tin cannellini beans, drained
  • 500ml light veg stock
  • 200g summer greens
  • 100g stale bread
  • handful fresh parsley, chopped
  • Parmesan, grated, to serve
  • salt and pepper


Prep time: 10 min
Cooking time: 55 min
  • Step 1

    In a large saucepan gently fry garlic, celery, carrot and onion in the olive oil for about 20 minutes. Add the tomatoes, bay, thyme, fennel seeds and chilli continue to cook for a further 20 minutes.
  • Step 2

    Then add the beans, with enough stock to cover. Simmer for 15 minutes. Add the shredded summer greens for the last 5 minutes. Add the torn up bread, chopped parsley and a generous amount of good olive oil and season well with salt and pepper. Serve with grated parmesan.

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