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Cannellini & cavalo nero ribollita

SERVES 4 • PREP 15 mins • COOK 30 mins

This wholesome and tasty traditional Tuscan soup is perfect for cold days and cosying up by the fire

Ingredients

  •   2 tbsp Napolina Olive Oil, plus extra to serve
  •   1 onion, finely chopped
  •   4 carrots, peeled and diced
  •   2 leeks, finely sliced
  •   2 celery stalks, diced
  •   4 garlic cloves, crushed
  •   3 thyme sprigs
  •   2 bay leaves
  •   200ml white wine, plus an extra splash
  •   690g Napolina Tomato Passata
  •   1.2 litre good quality chicken or vegetable stock
  •   4 x 150g cans Napolina Drained and Ready to Serve Cannellini Beans
  •   200g cavalo nero, cut into 2cm slices
  •   3 slices of leftover crusty bread or sourdough, cut into chunks
  •   small bunch of flat-leaf parsley, roughly chopped
  •   parmesan, to serve

Method

1.  In a large saucepan, heat 1 tbsp of Napolina Olive Oil, then add the onion, carrots, leeks and celery. Fry on a medium heat for 10-15 mins, until softened. Add the garlic, thyme, bay leaves and wine, then season with salt and freshly ground black pepper. Stir together, then bring to a simmer.

2.  Add the Napolina Tomato Passata and stock, then continue to simmer on a low heat for 10 mins. Add the Napolina Cannellini Beans and cavalo nero, then simmer for a further 2-3 mins. Stir in the bread and flat-leaf parsley and serve immediately (alternatively, allow to cool then chill in the fridge until ready to serve) with a drizzle of olive oil and a sprinkle of parmesan, if you like.

Tip:  The bread will make the soup chunkier, but if you'd prefer your soup to be less thick, top it up with a little water or more stock. The soup will last for 3-4 days in a sealed container.

  •   2 tbsp Napolina Olive Oil, plus extra to serve
  •   1 onion, finely chopped
  •   4 carrots, peeled and diced
  •   2 leeks, finely sliced
  •   2 celery stalks, diced
  •   4 garlic cloves, crushed
  •   3 thyme sprigs
  •   2 bay leaves
  •   200ml white wine, plus an extra splash
  •   690g Napolina Tomato Passata
  •   1.2 litre good quality chicken or vegetable stock
  •   4 x 150g cans Napolina Drained and Ready to Serve Cannellini Beans
  •   200g cavalo nero, cut into 2cm slices
  •   3 slices of leftover crusty bread or sourdough, cut into chunks
  •   small bunch of flat-leaf parsley, roughly chopped
  •   parmesan, to serve

1.  In a large saucepan, heat 1 tbsp of Napolina Olive Oil, then add the onion, carrots, leeks and celery. Fry on a medium heat for 10-15 mins, until softened. Add the garlic, thyme, bay leaves and wine, then season with salt and freshly ground black pepper. Stir together, then bring to a simmer.

2.  Add the Napolina Tomato Passata and stock, then continue to simmer on a low heat for 10 mins. Add the Napolina Cannellini Beans and cavalo nero, then simmer for a further 2-3 mins. Stir in the bread and flat-leaf parsley and serve immediately (alternatively, allow to cool then chill in the fridge until ready to serve) with a drizzle of olive oil and a sprinkle of parmesan, if you like.

Tip:  The bread will make the soup chunkier, but if you'd prefer your soup to be less thick, top it up with a little water or more stock. The soup will last for 3-4 days in a sealed container.