Tuscan Ribollita Inspired Soup
with Butter Beans, Sweet Potato, Spinach and Ciabatta Dippers
Making the best of leftovers, ribollita is a Tuscan soup usually made with scraps of bread, beans, kale or cabbage and any vegetables left in the fridge! Our Tuscan Ribollita Inspired Soup gives homage to this comforting dish, but serves the bread on the side for maximum dipping ability.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Leek
3 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
25 grams
Sun-Dried Tomato Paste
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
40 grams
Baby Spinach
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the sweet potatoes into 2cm chunks (no need to peel).
c) Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
d) When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
a) Meanwhile, trim the root and dark green leafy part from the leek and discard.
b) Halve lengthways, then thinly slice.
c) Heat a drizzle of oil in a large saucepan on medium-high heat.
d) Once hot, add the leek and season with salt and pepper. Cook the leek, stirring occasionally, until softened, 4-6 mins.
a) While the leek fries, peel and grate the garlic (or use a garlic press).
b) Drain and rinse the butter beans in a sieve.
c) Once the leek has softened, add the garlic to the pan and fry until fragrant, 1 min.
a) Stir in the creme fraiche, vegetable stock paste, sun-dried tomato paste, butter beans, sugar and water for the soup (see pantry for both amounts).
b) Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
a) Meanwhile, halve the ciabatta. Toast the ciabatta halves in your toaster until golden.
b) When the soup has thickened, stir in the cheese and spinach, until the cheese has melted and the spinach is wilted and piping hot, 1 min.
c) When the sweet potato is roasted, stir it into the soup.
d) Taste and season the soup with salt and pepper. Add a splash of water if it's a little too thick.
a) Share the soup between your serving bowls.
b) Cut the ciabatta slices into triangles and serve alongside for dipping.
Enjoy!
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