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Dish photo for Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan
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Rich & Nourishing Tuscan Ribollita With Ciabatta Croutons, Cavolo Nero & Almond Parmesan

Total time22 min
Active time22 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (3 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Preheat oven and prepare equipment5m
  2. 2Prep and cook ribollita soup14m
  3. 3Plate and garnish ribollita3m
22m total • 3/4 critical
0 min
5 min
10 min
15 min
20 min
22 min

⚡Critical stepPreheat oven and prepare equipment

Prep • 5 min • Start 0m

Prep

Prepare and roast ciabatta croutons

Cooking • 13 min • Start 5m • 1m slack

Cooking

⚡Critical stepPrep and cook ribollita soup

Cooking • 14 min • Start 5m

Cooking

⚡Critical stepPlate and garnish ribollita

Finishing • 3 min • Start 19m

Finishing

Nutrition Information

Calories553 kcal
Protein24.4g
Fat5.4g
Carbs95.7g
Fibre19.4g
Salt1.2g

Step-by-Step Instructions

  1. Preheat oven and prepare equipment

    5 min

    Preheat your oven to 200°C / 180°C fan and take out a large saucepan and a baking tray.

    Equipment: oven, large saucepan, baking tray
    Temperature: 200°C

  2. Prepare and roast ciabatta croutons

    13 min

    Roughly cut or tear the ciabatta into chunky croutons around 2cm cubed. Place in your baking tray, toss in a drizzle of olive oil and season with salt and pepper. You could also toss through a grated garlic clove for extra flavour (optional). Roast until golden, around 10 minutes.

    Equipment: baking tray, oven

  3. Prep and cook ribollita soup

    14 min

    Strip the cavolo nero leaves from the stems, roll them up tightly and slice very finely so they’ll cook quickly in the sauce. Add the ribollita sauce , 100ml of water and the sliced cavolo nero to your saucepan. Place over a medium heat and cook for 5 minutes. Drain the mixed beans, add to the saucepan and cook for a further 5 minutes or until the cavolo nero has wilted and the soup is piping hot. Season well with salt and pepper before serving.

    Equipment: large saucepan, stove, colander

  4. Plate and garnish ribollita

    3 min

    To serve up, divide the ribollita between serving bowls and top with the ciabatta croutons and cavolo nero . Sprinkle over the almond parmesan and enjoy!

    Equipment: serving bowls