Riverford Wicked Leeks
Ribollita with summer greens recipe image

Print Ribollita with summer greens

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 & pepper


  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes