RIBOLLITA
500 Soups by Susannah Blake
This classic Italian soup is hearty and substantial. It is full of fiber and the vegetable goodness of cabbage, tomatoes, and beans.
Serves 4
Ingredients
• 2 tbsp. olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 14-oz. can chopped tomatoes
• 1 tbsp. tomato paste
• 5 cups vegetable or chicken stock
• 14-oz. can cannellini beans, drained and rinsed
• 8 oz. Savoy cabbage, shredded
• Salt and ground black pepper
Directions
Heat the oil in a large saucepan. Add the onion and garlic, and cook gently for about 4 minutes. Add the tomatoes, tomato paste, stock, and beans. Stir well, then bring to a boil. Reduce the heat and simmer gently for about 20 minutes.
Transfer about half of the beans and vegetables to a food processor, and add a couple of ladlefuls of the stock. Process to a smooth puree, then stir the puree back into the soup.
Add the cabbage, bring back to a boil, and reduce the heat. Simmer for 5 to 10 minutes, until the cabbage is tender. Add salt and pepper to taste and serve.
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