This is a heartwarming and nutritious soup. Cavolo nero is pretty much a given if you are adding greens to your ribollita, but curly kale and silverbeet are great alternatives. Some cooks add zucchini, diced prosciutto, leeks, thyme leaves, fennel seeds — and crushed dried chillies for the adults. We like to pour in a spoon of lemon oil at the last minute to brighten up the flavours.
Ingredients 15
For The Ribollita
To Serve
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Place a medium—large saucepan over medium—low heat and add the . Toss in the , , and and leave to cook, stirring occasionally, for 6—8 minutes, until the vegetables are softened.
Add the and their juices, the , and . Simmer for about 30 minutes to bring the ingredients together.
Add the and stir well. Continue to simmer for 15—20 minutes until the greens are wilted. Transfer to serving bowls and season with salt and pepper. Add a drizzle of lemon-infused oil or a sprinkle of lemon zest, if desired, and serve with the bread and on the side.
Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
Pam Brook's tips
For younger babies tear some bread into pieces and use a hand- held blender to purée the combined soup, bread and ricotta to a smooth consistency. Allow to cool before serving.
For older babies tear some bread into pieces and add it to the soup to soften, before briefly blitzing with a hand-held blender to a lumpy consistency. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
